Russian Easter dessert
Russian Easter Dessert (Pashka)
Russian Orthodox Christians created this dessert in celebration
of Easter.
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 creamed cottage cheese
1/4 cup butter or margarine, softened
1/2 cup chopped mixed candied fruit
1/4 cup finely chopped blanched almonds
Mix egg yolks and whipping cream in heavy saucepan.
Stir in
sugar and salt.
Cook over low heat, stirring constantly, until
mixture just coats a metal spoon, 12 to 15 minutes.
Remove from
heat; stir in vanilla extract.
Place saucepan in cold water until
custard is cool.
If custard curdles, beat with hand beater until
smooth.
Place 3 cups of the cottage cheese and 2 tablespoons of the
butter in blender container.
Cover and blend on medium speed,
stopping blender occasionally to scrape sides, until smooth.
Repeat
with remaining cottage cheese and butter.
Stir custard into cheese
mixture until smooth.
Stir in candied fruit and almonds.
Line a 2-quart non-clay flower pot (with opening in bottom) with
double layer dampened cheesecloth.
Pour cheese mixture into pot;
fold ends of cheesecloth over top.
Place pot in shallow pan; place
weights on top.
Refrigerate 12 to 24 hours, pouring off any liquid
that accumulates in pan.
To serve, unmold onto serving plate; remove cheesecloth.
Garnish
as desired ith additional candied fruit and blanched almonds.
Refrigerate any remaining dessert.
Yields 12 to 14 servings.
