INGREDIENTS

INSTRUCTIONS

SAUCE
1. 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.
2. 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.
3. 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; 47
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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