Maureen E, 27 April 09, Festival Food
2 lbs ricotta pot cheese
6 oz cream cheese
1/2 lb butter
1/2 c fruit–golden raisins and apricots usually, cut into small bits
1 tsp. vanilla
1 c heavy cream
4 egg yolks
1 c sugar
1/2 c whole almonds and candied fruit for decorating
Drain ricotta. Combine fruit and nuts in rum and vanilla; let soak 1 hour.
Beat butter and cream cheese into the ricotta.
Heat heavy cream in a saucepan until it starts to bubble, NOT boil.
Beat egg yolks and sugar until it changes color and gets sluggish. Add slowly to heated cream, stirring CONSTANTLY! Cook over low heat until it is a thick custard (big batch takes 20-30 min). It will curdle if it boils–DO NOT BOIL. Take off heat; add fruit and nuts.
Set in bowl of ice water, stir until cool–fold gently into cheese mixture.
We usually use the little green potting pots (clean, obviously) to mold the pascha but you could use any sort of container with a drainage hole. Line it with cheese cloth and pour in the mixture. Place in a tray and put a weight on the top if you want. Let set in the refrigerator at least overnight (you’ll probably want it to stay in the fridge longer). Unwrap, turn it out on a plate as you would a cake. Decorate with fruit and nuts.