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                                  PASKA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Spreads                          Russian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Sweet butter and 1/4 pound
                        -cream cheese, to make a
                        -smooth mixture.

  Put 3 pounds dry pot cheese through a very fine sieve
  and blend it well with Beat 8 egg yolks with 1-1/2
  pounds granulated sugar and combine this mixture with
  the cheese.  Add 2 cups heavy cream and mix well.  Add
  1/4 pound each of chopped, blanched almonds and mixed
  candied fruits and raisins.  Flavor with the seeds
  scraped from 2 vanilla beans and mix until the fruits
  are evenly distributed.  Line a pyramidal paskha form
  with a fine cheesecloth wrung out of cold water.  Pour
  the mixture into the form and fold the cheesecloth to
  cover the bottom of the cake.  Weight the cheese down
  well and allow it to drip for 24 hours.  A deep
  flowerpot with a hole in the bottom for drainage makes
  a satisfactory paskha mold. Unmold the paskha and
  decorate it as you wish.  Paskha is traditionally
  servied with kulich, the Russian Easter bread.
  
  From: The Goourmet Cookbook Volume II Shared By: Pat
  Stockett
 


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