Laskha
Traditionally, Paskha is eaten by Russians at Easter and it is made in a wooden mould shaped rather like a truncated metronome; a clay flowerpot, even a sieve, lined with muslin can be used instead. It will be easier to serve if you use a knife that has been (lipped in hot water. Paskha is usually served on its own, but I like to serve it with a sauce made from sieved raspberries, strawberries or loganberries, sweetened to taste.
INGREDIENTS:
55 G/2 OZ CANDIED PEEL,
CHOPPED
55 G/2 OZ CANDIED
FRUITS, CHOPPED
55 G/2 OZ SULTANAS
3 TBSP WHITE RUM
115 G/4 OZ, UNSALTED
BUTTER, CHOPPED
85 G13 OZ CASTER SUGAR
2 EGG YOLKS, SIZE 2
55 G/2 OZ BLANCHED ALMONDS,
TOASTED AND CHOPPED
FINELY GRATED RIND AND JUICE
OF 1 LEMON
FINELY GRATED RIND
OF I ORANGE
150 ML/5 FL OZ SOURED CREAM 700 G/1 I/2 LB RICOTTA OR CURD CHEESE, SIEVED
DECORATION:
WHOLE, BLANCHED ALMONDS
CRYSTALLIZED VIOLETS
DIRECTIONS:
Soak the peel, candied fruits and sultanas in the rum overnight.
Wring out a piece of muslin in cold water, then use to line a conical mould, sieve or thoroughly cleaned or new flowerpot or plastic pot.
Beat together the butter and sugar until light and fluffy. Beat in the egg yolks, then mix in the chopped almonds, lemon rind and juice, orange rind. rum-soaked peel, candied fruits and sultanas. Using a tablespoon, fold in the soured cream and sieved cheese.
Stand the mould or pot on a large saucer and fill with the cheese mixture. Place a small saucer on the cheese mixture and put a weight on it. Place in the refrigerator and leave for at least 12 hours or up to 3 days.
Turn out onto a cold plate and carefully remove the muslin. Decorate with almonds and crystallized violets. Serve cut into thin slices.
