Paskha Recipe
- 1/3 cup heavy cream
- 1 vanilla pod, split lengthwise
- 1 large egg yolk
- 2 tbsp superfine sugar
- 12 oz (350g) farmer's cheese or ricotta
- 4 tbsp butter, softened
- 1/3 cup chopped blanched almonds
- ¼ cup chopped mixed candied peel
- 1½ oz (45g) bittersweet chocolate, chopped
- Slivered almonds, for garnish
- Strips of candied orange or lemon peel, for garnish
- Clean new 4 in (10cm) diameter flowerpot
- Cheesecloth
- Place the cream in a small saucepan. Scrape the seeds from the vanilla bean into the cream and cook over low heat until hot. Whisk the egg yolk and sugar together in a bowl, then whisk in the hot cream. Let cool.
- Beat the cheese and butter together, then beat in the cream mixture. Stir in the almonds, candied peel, and chocolate.
- Line the flowerpot with a double thickness of rinsed and squeezed dry cheesecloth. Put the mixture into the lined mold. Place the pot on a wire rack set over a dish. Refrigerate to drain the whey for at least 1 and up to 3 days.
- When ready to serve, turn the pashka out on to a serving dish and remove the cheesecloth. Decorate with the almonds and candied peel and serve chilled.
