Paskha With Custard Base
- 3/4 c. whipping cream
- 1 c. sugar
- 5 egg yolks
- 1 vanilla bean 6 to 8 inches long
- 2 c. sweet butter (lb.) at room temperature
- 1/4 tsp. salt
- 2 1/2 lb. (about 5 c. packed) farmer's cheese, put through sieve or grind
- 1 c. sour cream
- In top of double boiler, blend cream, sugar and egg yolks. Cook over simmering water, stirring until sugar is dissolved and sauce coats a metal spoon (about 15 minutes).
- Remove from heat and let cool.
- Split a vanilla bean lengthwise with a sharp knife and scrape out black suds, adding them to the butter.
- Beat butter until fluffy adding salt, then the cheese and sour cream, blending thoroughly.
- While mixing slowly add the cooled sauce.
- Line a 2 to 2 1/2 quart paskha mold or clay flowerpot (with drain base) with cheesecloth.
- Spoon cheese into cloth; fold cloth over top of cheese.
- Place mold in a larger pan, elevating it so it can drain. Refrigerate 12 to 24 hours.
- Remove from mold.
- Cover and keep cold until ready to serve.
- Freeze to store.
whipping cream, sugar, egg yolks, vanilla bean, sweet butter, salt, s cheese, sour cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=727860 (may not work)