Russian Easter Dessert (Pashka)

środa, 5 lutego 2014

Russian Easter Dessert (Pashka)

Time: 12 hrs 35 mins

Ingredients

  • 3 egg yolks, slightly beaten
  • 1 cup whipping cream
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 cups small-curd cream-style cottage cheese
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup finely chopped blanched almond
  • cheesecloth

Directions

  • 1 Mix egg yolks and whipping cream in heavy saucepan.
  • 2 Stir in sugar and salt.
  • 3 Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
  • 4 Remove from heat; stir in vanilla extract.
  • 5 Place saucepan in cold water until custard is cool.
  • 6 If custard curdles, beat with hand beater until smooth.
  • 7 Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
  • 8 Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  • 9 Repeat with remaining cottage cheese and butter.
  • 10 Stir custard into cheese mixture until smooth.
  • 11 Stir in candied fruit and almonds.
  • 12 Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
  • 13 Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
  • 14 Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
  • 15 To serve, unmold onto serving plate; remove cheesecloth.
  • 16 Garnish as desired with additional candied fruit and blanched almonds.
  • 17 Refrigerate any remaining dessert.

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