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Cheese Pascha
Ingredients
- 2 lb cottage cheese, dry curd
- 3/4 cup butter, sweet
- 1 1/2 cup confectioners sugar
- 4 egg yolk
- 1 egg, hardboiled & sieved
- 3/4 cup whipping cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup raisins, finely chopped
- Mold - one 6" clay or plastic flower pot with a hole in the bottom.
Methods/steps
- Line the pot with a dampened cheesecloth of double thickness.
- Press cheese through sieve, or mix it in a blender until smooth.
- Cream butter and sugar until light.
- Beat in egg yolks, one at a time.
- Press yolk-cream mixture through sieve.
- Combine with cheese. Pour mixture into prepared mold.
- Cover with cheesecloth and place a saucer top, with a weight on it, so the juice can drain out.
- Chill in refrigerator at least 24 hours.
- Unmold on plate and garnish with fresh strawberries, pineapple or grapes before serving. Replace mold on top to store in refridgerator.
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