Easter Pashka (Pascha)

Tags: Easter, Russian, Wischik, made, Russian, cheese, dessert
Edited: 2011/04/15
This traditional Russian dessert is eaten at Easter breakfast
. 13 steps
3 lb ricotta With the back of a wooden spoon, rub through sieve Beat in Gently but thoroughly, combine. Line a 2 quart flower pot with a double thickness of damp cheesecloth. Pour in mixture. Cover with cheesecloth and a weight. Stand in bowl. Chill overnight.
1/2 lb unsalted butter Soften
4 egg yolks Beat until thick Slowly add cream in a thin stream, then return to pan. Stirring constantly, cook over low heat until the custard becomes thick. Remove from heat, stir in glacé fruit. Stir in iced bowl until cool.
1 cup sugar
1 cup heavy cream Cook on high heat until small bubbles form around edge of pan
1/2 lb glacé fruit and rind finely chop Stir thoroughly, rest 1 hour
1 teaspoon vanilla
1/2 cup blanched almonds finely chop
1/2 cup currants and glacé rinds chop, press decoratively into unmoulded pashka.