Ingredients
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3 egg yolks
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1 cup caster sugar
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300ml cream, scalded (see notes)
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1 teaspoon vanilla extract
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750g fresh cottage cheese
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250g cream cheese, chopped, at room temperature
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1 cup glace fruit, finely chopped
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2/3 cup blanched almonds, finely chopped
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Extra glace cherries or fruit, to serve
Equipment
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12 plastic disposable cups
Method
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1Pierce a drainage hole in the bottoms of 12 plastic disposable cups. Line each with a layer of rinsed, squeezed-dry cheesecloth (2 layers if using muslin).
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2In a bowl, beat yolks and sugar for 1 minute. Gradually add cream, whisking constantly, until combined. Pour into a saucepan and cook over low heat, whisking constantly for 5-7 minutes, until mixture coats the back of a spoon. Do not boil. Remove saucepan from heat and place in a bowl of iced water. Whisk custard until cooled to room temperature. Stir in vanilla.
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3In a large bowl, using an electric mixer, beat cheese together until well combined. Blend in cooled custard, then fold in glace fruit and almonds.
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4Spoon 1/2 cup mixture into each cup, pressing down firmly with the back of a spoon. Fold cheesecloth over. Sit in a shallow dish and weight down with a small can of food. Chill overnight.
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5To serve, turn cups upside down onto a large platter and carefully peel away the cheesecloth. Decorate pashka with extra glace cherries or fruit, if desired.
Source: taste.com.au
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