Paskha
- 1/3 cup heavy cream
- 1 vanilla pod, split lengthwise
- 1 large egg yolk
- 2 tbsp superfine sugar
- 12 oz (350g) farmer's cheese or ricotta
- 4 tbsp butter, softened
- 1/3 cup chopped blanched almonds
- 1/4 cup chopped mixed candied peel
- 1 1/2 oz (45g) bittersweet chocolate, chopped
- Slivered almonds, for garnish
- Strips of candied orange or lemon peel, for garnish
- Clean new 4 in (10cm) diameter flowerpot
- Cheesecloth
- Place the cream in a small saucepan.
- Scrape the seeds from the vanilla bean into the cream and cook over low heat until hot.
- Whisk the egg yolk and sugar together in a bowl, then whisk in the hot cream.
- Let cool.
- Beat the cheese and butter together, then beat in the cream mixture.
- Stir in the almonds, candied peel, and chocolate.
- Line the flowerpot with a double thickness of rinsed and squeezed dry cheesecloth.
- Put the mixture into the lined mold.
- Place the pot on a wire rack set over a dish.
- Refrigerate to drain the whey for at least 1 and up to 3 days.
- When ready to serve, turn the pashka out on to a serving dish and remove the cheesecloth.
- Decorate with the almonds and candied peel and serve chilled.
heavy cream, vanilla, egg yolk, sugar, s cheese, butter, blanched almonds, mixed candied, bittersweet chocolate, lemon peel, clean new, cheesecloth
Taken from www.cookstr.com/recipes/paskha (may not work)