Recipe Detail Page

1. Wash a new 6-inch (15-cm) clay flower pot and dry in a 250ºF (120ºC) oven. Let cool. Line the flower pot or a pyramid-shaped paskha mould with a double-layer of damp cheesecloth, leaving a 2-inch (5-cm) overhang.

2. In a small saucepan over medium heat, bring cream just to a boil. Meanwhile, in a bowl, whisk 1/4 cup (50 mL) sugar and egg yolks until light. In a slow, steady stream, whisk hot cream into yolk mixture. Return to saucepan over medium-low heat and cook, whisking constantly, for about 5 minutes or until thick and just starting to boil. Remove from heat and pour into a clean bowl. Let cool to room temperature, stirring often. Stir in vanilla.

3. Break cottage cheese into chunks. In a large bowl using an electric mixer, beat cottage cheese and butter until blended. Beat in remaining sugar until light and fluffy. Beat in custard mixture until well blended. Stir in almonds and all but 2 tbsp (25 mL) of the fruit. Set remaining fruit aside.

4. Pack into prepared pot or mould and fold cheesecloth over top. Place pot or mould on top of wire rack in a shallow pan. Fit a plate or plastic lid in the top of the pot or fit lid onto mould and place a 2-lb (1-kg) weight (a large can of tomatoes works well) on top. Refrigerate until drained, chilled and firm, for at least 24 hours or for up to 2 days. Check as the level goes down, fitting a smaller plate or lid as necessary to keep mixture weighted.

5. Remove weight and lid and peel back cheesecloth. Place serving plate inverted on top and turn out Paskha onto plate. Peel off cheesecloth, smooth surface and decorate with reserved fruit, if desired. Chill until serving. Cut into slices with a sharp knife dipped in hot water. (If using a clay pot, it will need to be soaked for several hours in clean water to remove liquid from pores. Dry before storing.)