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