Recipe

Russian Easter Dessert (pashka) Recipe

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Ingredients

Directions

Step #1 Mix egg yolks & whipping cream in heavy saucepan.
Step #2 Stir in sugar & salt.
Step #3 Cook over low heat/flame, stirring constantly, until mixture just coats a metal spoon, 12 to 15 mins.
Step #4 Remove from heat; stir in the vanilla extract.
Step #5 Place saucepan in cold water until custard is cool.
Step #6 If custard curdles, beat with hand beater until smooth.
Step #7 Place 3 c of the cottage cheese & 2 tbsps of the butter in mixer container.
Step #8 Cover up & mix on medium speed, stopping mixer every once in awhile to scrape sides, until smooth.
Step #9 Repeat with remaining cottage cheese & butter.
Step #10 Stir custard into cheese mixture until smooth.
Step #11 Stir in candied fruit & almonds.
Step #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.
Step #13 Pour cheese mixture into pot; fold ends of cheesecloth over top.
Step #14 Place pot on cake rack in shallow pan; place weights on top.
Step #15 Refrigerate 12 to 24 hrs, pouring off any liquid that accumulates in pan.
Step #16 To serve, unmold onto serving plate; remove cheesecloth.
Step #17 Garnish as desired with extra candied fruit & blanched almonds.
Step #18 Refrigerate any remaining dessert.
Enjoy the Russian Easter Dessert (Pashka) recipe