Pashka |
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| Ingredients: | ||||||||||||||||||||||||||||||||
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3 egg yolks, slightly beaten 1 cup whipping cream ¾ cup of sugar 1/8 teaspoon salt 1 teaspoon vanilla 6 cups small curd cottage cheese ¼ cup of butter ½ cup chopped candied fruit ¼ cup finely chopped blanched almonds |
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| Preparation: | ||||||||||||||||||||||||||||||||
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Mix eggs and cream in a heavy saucepan. Stir in sugar and salt. Cook over low heat, stirring constantly, until the mixture just coats a metal spoon. This takes about 15 minutes. Remove from heat and stir in vanilla. Place saucepan in cold water until the custard is cool. Place 3 cups of the cottage cheese and 2 tablespoons of the butter in a blender. Cover and blend until smooth. Repeat with the rest of the cottage cheese and butter. Stir custard into cheese mixture until smooth. Stir in candied fruits and almonds. Line a 2 quart non clay flowerpot (with drainage opening at the bottom) with a double layer of damp cheesecloth. Pour the mixture into the pot and fold the ends of the cheesecloth over the top. Place the pot into a shallow pan and place a small weight on top (I use a soup can). Refrigerate for 24 hours, pouring off the liquid in the pan as necessary. To serve, unmold onto a serving plate and remove cheesecloth. Garnish as desired. Refrigerate any leftovers promptly. |
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