Russian Easter Dessert (Pashka)

Ingredients

• 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 cream-style cottage cheese
• 1/4 cup butter or margarine, softened
• 1/2 cup chopped mixed candied fruit
• 1/4 cup finely chopped blanched almond
• cheesecloth

Directions

1. 1

   Mix egg yolks and whipping cream in heavy saucepan.

2. 2

   Stir in sugar and salt.

3. 3

   Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.

4. 4

   Remove from heat; stir in vanilla extract.

5. 5

   Place saucepan in cold water until custard is cool.

6. 6

   If custard curdles, beat with hand beater until smooth.

7. 7

   Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.

8. 8

   Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.

9. 9

   Repeat with remaining cottage cheese and butter.

10. 10

    Stir custard into cheese mixture until smooth.

11. 11

    Stir in candied fruit and almonds.

12. 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.

13. 13

    Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.

14. 14

    Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.

15. 15

    To serve, unmold onto serving plate; remove cheesecloth.

16. 16

    Garnish as desired with additional candied fruit and blanched almonds.

17. 17

    Refrigerate any remaining dessert.