Paskha With Custard Base
|Whipping cream/Null||3⁄4 Cup (12 tbs) (Null)|
|Sugar/Null||1 Cup (16 tbs) (Null)|
|Egg yolks/Null||5 Large (Null)|
|Vanilla bean/Null||8 Inch (1 In Number)|
|Unsalted butter/Null||1 Pound (At Room Temperature, 2 Cups)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Uncreamed cottage cheese/Null||2 1⁄2 Pound (5 Packed Cups, Baker'S Variety)|
|Sour cream/Null||1 Cup (16 tbs) (Null)|
In the top of a double boiler, blend cream, sugar, and egg yolks.
Cook over simmering water, stirring, until custard coats a metal spoon in a thick, shiny layer, 15 to 20 minutes.
Remove from heat and let cool.
Split vanilla bean lengthwise with a sharp knife and scrape out seeds.
Place butter and vanilla seeds in a large bowl (rinse vanilla bean; let dry and store in a jar of sugar to make vanilla sugar).
Beat butter until fluffy; then add salt, cottage cheese and sour cream, blending thoroughly.
Slowly add cooled custard, mixing constantly.
With 2 or 3 layers rinsed, wrung cheesecloth (or 1 layer muslin), line a 2- to 2 1/2-quart paskha mold (a truncated pyramid with drain at base), a clean 2- to 2 1/2-quart plastic or clay flowerpot (with drain at base), or a colander.
Spoon cheese mixture into cloth; fold cloth over top.
Set a plate on cloth, then set several heavy objects (such as canned goods) on plate.
Place mold in a larger pan, elevating it so it can drain; cover entire unit with plastic wrap.
Refrigerate for 12 to 24 hours.
Remove weights, fold back cloth, and invert cheese onto serving dish; discard whey.
Cover cheese and refrigerate until ready to serve, or for up to 3 days.
Freeze to store.
To present, decorate top with rosebuds and base with colored eggs.