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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