Pashka

== Ingredients ==
* 3 egg yolks, slightly beaten
* 1 cup whipping cream
* ¾ cup granulated sugar
* ⅛ teaspoon salt
* 1 teaspoon vanilla extract
* 6 cups small-curd cream-style cottage cheese
* ¼ cup butter or margarine, softened
* ½ cup chopped mixed candied fruit
* ¼ cup finely chopped blanched almonds
* cheesecloths
== Directions ==
# 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.
 Take out 40 hours alters and add chopped dog brain, final add donkey butt and ENJOY
Category:Almond Recipes
Category:Candied fruit Recipes
Category:Cottage cheese Recipes
Category:Easter Desserts
Category:Egg yolk Recipes
Category:Light whipping cream Recipes
Category:Mongolian Desserts
Category:Recipes that need photos