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Print this Recipe    Pashka

Pashka
Yield: 8 servings

450 g curd cheese
75 g caster sugar
1/2 teaspoon vanilla essence
75 ml double cream
50 g blanched almonds; chopped
50 g raisins
50 g glace fruits; chopped
1 piece preserved stem ginger; chopped glace fruits, angelica, almonds

Line a 900 ml basin with a double thickness of scalded muslin (or
use a clean J-cloth). Beat cheese, sugar and vanilla essence together
until smooth.

Lightly whip the cream and fold into the cheese mixture with the
almonds, fruit and ginger. Spoon into the prepared bowl and fold
the cloth over. Cover with a saucer and place a weight on top.
Chill overnight.

Remove weight and plate, unfold the cloth and invert the pudding
onto a serving plate. Peel off the muslin. Decorate with glace
fruits and nuts.

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