To be done day before using:

1 lb. sweet unsalted butter
3 lb. pot cheese
8 hard-boiled egg yolks
2 c. sugar
1/2 pt. sweet cream (whipped)
1 tbsp. vanilla
1/2 c. chopped toasted almonds
1/2 c. currants

Cream butter and sugar; put through sieve. Put pot cheese and egg yolks through sieve. Combine both mixtures and put through sieve. Add whipped cream, currants and almonds and vanilla. Line cheesecloth in form of bowl. Pour in mixture; cover with cheesecloth. Put light weight on top. Place overnight in refrigerator. Unmold when ready to serve.