Russian Easter Cheese Dessert
|Egg yolks||3 , slightly beaten|
|Whipping cream||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Small curd creamed cottage cheese||6 Cup (96 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Chopped mixed candied fruit||1⁄2 Cup (8 tbs)|
|Finely chopped blanched almonds||1⁄4 Cup (4 tbs)|
Mix egg yolks and whipping cream in heavy 2-quart 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.
Place saucepan in cold water until custard is cool.
Place 3 cups of the cottage cheese and 2 tablespoons of the margarine in blender con- tainer.
Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
Repeat with remaining cottage cheese and margarine.
Stir custard into cheese mixture until smooth.
Stir in candied fruit and almonds.
Line a 2-quart non-clay flower pot (with opening in bottom) with double layer dampened cheesecloth.
Pour cheese mixture into pot; fold ends of cheesecloth over top.
Place 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.