Russianeasterdessertcyrnayapascha Recipes

RUSSIAN EASTER DESSERT (CYRNAYA PASCHA)

Steps:

• Mix yolks and whip cream over double boiler until it coats the spoon. Stir in vanilla sugar.
• Press cottage cheese, cream cheese, and butter through a ricer or sieve.
• In batches, place cheese mixture in mixing bowl and slowly add yolks until smooth. Add fine sugar and blend into mixture.
• Combine bowls and mix.
• Place in small containers, loosely cover in plastic, then a cheese cloth and a weight. For the weight, we use a plastic margarine container filled with water.

RUSSIAN EASTER DESSERT (PASHKA)

Steps:

• Mix egg yolks and whipping cream in heavy saucepan.
• Stir in sugar and salt.
• Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
• Remove from heat; stir in vanilla extract.
• Place saucepan in cold water until custard is cool.
• If custard curdles, beat with hand beater until smooth.
• Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
• Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
• Repeat with remaining cottage cheese and butter.
• Stir custard into cheese mixture until smooth.
• Stir in candied fruit and almonds.
• 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.
• Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
• Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
• To serve, unmold onto serving plate; remove cheesecloth.
• Garnish as desired with additional candied fruit and blanched almonds.
• Refrigerate any remaining dessert.