INGREDIENTS

INSTRUCTIONS

Heat cream and vanilla bean, but do not boil. Beat sugar and egg yolks
until pale and thick and the mixture forms a ribbon when the beaters
are drawn across the top. Remove vanilla bean from cream and add egg
mixture, stirring constantly with a wooden spoon. Continue stirring
over moderate heat until the mixture coats the back of the spoon. Set
aside to cool. Cream the ricotta, lemon zest and butter until smooth,
then add the cooled custard with the remaining ingredients. Line 8-10
small souffle dishes with wet muslin, allowing plenty of overhang.
Spoon ricotta mixture into dishes, smoothing the surface. Fold over
the muslin and place on a tray. Refrigerate overnight with a weight  on
each dish. To make the sauce, heat the sugar and water together,
stirring until sugar has dissolved. Set aside to cool. Place berries
in food processor and process until smooth, then sieve to remove
seeds. Sweeten to taste with sugar syrup and refrigerate. To serve,
unmould pashka onto a plate, spoon over some sauce and decorate with
fresh raspberries.  Converted by MC_Buster.  Per serving: 2348 Calories
(kcal); 243g Total Fat; (91% calories from  fat); 20g Protein; 32g
Carbohydrate; 1497mg Cholesterol; 143mg Sodium  Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2  Fruit;  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6607
Calories From Fat: 4983
Total Fat: 560.9g
Cholesterol: 2422.5mg
Sodium: 2494.6mg
Potassium: 3979.9mg
Carbohydrates: 96.6g
Fiber: 19.4g
Sugar: 16.9g
Protein: 299.7g