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3 lb ricotta |
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With the back of a wooden spoon, rub through sieve |
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Beat in |
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Gently but thoroughly, combine. Line a 2 quart flower pot with a double thickness of damp cheesecloth. Pour in mixture. Cover with cheesecloth and a weight. Stand in bowl. Chill overnight. |
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1/2 lb unsalted butter |
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Soften |
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4 egg yolks |
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Beat until thick |
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Slowly add cream in a thin stream, then return to pan. Stirring constantly, cook over low heat until the custard becomes thick. |
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Remove from heat, stir in glacé fruit. Stir in iced bowl until cool. |
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1 cup sugar |
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1 cup heavy cream |
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Cook on high heat until small bubbles form around edge of pan |
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1/2 lb glacé fruit and rind |
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finely chop |
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Stir thoroughly, rest 1 hour |
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1 teaspoon vanilla |
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1/2 cup blanched almonds |
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finely chop |
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garnish |
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1/2 cup currants and glacé rinds |
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chop, press decoratively into unmoulded pashka. |
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