450 g cottage cheese
75 g unsalted butter
2 egg yolks
75 g caster sugar
150 ml double or whipping cream
100 g chopped mixed peel
50 g blanched almonds,
chopped finely grated rind of 1/2 orange
To decorate:
50 g blanched almonds, split and toasted
50 g chopped mixed peel
75 g unsalted butter
2 egg yolks
75 g caster sugar
150 ml double or whipping cream
100 g chopped mixed peel
50 g blanched almonds,
chopped finely grated rind of 1/2 orange
To decorate:
50 g blanched almonds, split and toasted
50 g chopped mixed peel
To serve:
sponge fingers or thin slices of Madeira cake
method
A special pashka mould, which is a tall mould perforated with holes, is available for making this dessert. Alternatively you can use a flower pot with a hole in the base, or a conical sieve.
Put the cottage cheese into a clean piece of muslin or thin cloth and squeeze to remove as much excess moisture from the cheese as possible. Press the cheese through a sieve. Soften the butter in a mixing bowl and beat in the sieved cheese.
Whisk the egg yolks and caster sugar together until thick, light and creamy. Put the cream into a saucepan and bring just to the boil. Stir into the whisked egg yolks and sugar. Return the cream mixture to the saucepan and stir over a gentle heat until the custard thickens. Do not allow the custard to boil or it may curdle.
Stand the saucepan of custard in a bowl of iced water and stir until the custard has cooled.
Beat the custard into the cheese mixture, together with the chopped peel, almonds and grated orange rind. Line the pashka mould, flower pot or sieve with a piece of dampened muslin, allowing the muslin to hang over the sides of the mould.
Stand the mould in a shallow dish. Pour the cheese mixture into the prepared mould and fold the overhanging muslin lightly over the top. Put a weighted plate on top of the cheese mixture and chill for 6 - 8 hours, or overnight, or until the cheese mixture is quite firm.
Unwrap the muslin from the top of the mould. Invert a serving plate on top of the mould and
carefully turn out the cassata fruit pyramid.
Peel off the muslin. Decorate with toasted almonds and chopped peel and serve with sponge fingers or pieces of Madeira cake.
Put the cottage cheese into a clean piece of muslin or thin cloth and squeeze to remove as much excess moisture from the cheese as possible. Press the cheese through a sieve. Soften the butter in a mixing bowl and beat in the sieved cheese.
Whisk the egg yolks and caster sugar together until thick, light and creamy. Put the cream into a saucepan and bring just to the boil. Stir into the whisked egg yolks and sugar. Return the cream mixture to the saucepan and stir over a gentle heat until the custard thickens. Do not allow the custard to boil or it may curdle.
Stand the saucepan of custard in a bowl of iced water and stir until the custard has cooled.
Beat the custard into the cheese mixture, together with the chopped peel, almonds and grated orange rind. Line the pashka mould, flower pot or sieve with a piece of dampened muslin, allowing the muslin to hang over the sides of the mould.
Stand the mould in a shallow dish. Pour the cheese mixture into the prepared mould and fold the overhanging muslin lightly over the top. Put a weighted plate on top of the cheese mixture and chill for 6 - 8 hours, or overnight, or until the cheese mixture is quite firm.
Unwrap the muslin from the top of the mould. Invert a serving plate on top of the mould and
carefully turn out the cassata fruit pyramid.
Peel off the muslin. Decorate with toasted almonds and chopped peel and serve with sponge fingers or pieces of Madeira cake.
serving amount
serves 6 - 8
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