Russian Easter Dessert (Pashka)

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.