| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Russian |
Desserts |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Butter, softened |
| 1/2 |
c |
Castor sugar |
| 1 |
lb |
Ricotta cheese |
| 3 |
|
Hard boiled egg yolks |
|
|
Rind of 1 lemon, grated |
| 1/2 |
c |
Currants |
| 1/2 |
c |
Mixed peel, finely chopped |
| 1/2 |
c |
Blanched almonds, chopped |
| 1/4 |
c |
Thick cream, whipped |
|
|
Glace fruits and mixed peel to decorate |
INSTRUCTIONS
Cream the butter, add the sugar gradually, and beat until light and fluffy.
Push the ricotta cheese and egg yolks through a fine sieve. Add to the
creamed mixture with lemon rind, beating until thoroughly combined. Add
currants, mixed peel and almonds, and lastly, fold in the whipped cream. If
the mixture is very soft, chill until it is firm enough to shape. Pile the
mixture on a serving plate and shape into a pyramid, using a broadknife or
spatula. Decorate with glace fruits and mixed peel. Chill.
NOTE: In Russia the letters XB, meaning Christ is risen, are outlined in
mixed peel on one side of the pashka, and a cross on the other.
NOTES : Pashka means Easter in Russian, and this is one of the traditional
delights of the Russian Easter table. Serve it thickly spread on slices of
fruit bread, or enjoy it for dessert with a cup of strong black coffee and
a crisp biscuit.
Recipe by: The Country Kitchen, Cheese and Biscuits
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 25, 1997.
A Message from our Provider:
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