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Document Id : 1620
File Type : PDF
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Russian Easter Pashka Recipe
Ingredients:
1 1/2 lbs. ricotta or farmers cheese
1 lb. butter, softened
1 c. heavy cream
2 c. sugar
20 yolks from boiled eggs
1/2 tsp. vanilla
10 bitter almonds, crushed
Beat the cheese in a blender for several minutes or until smooth (ricotta takes longer). Gradually add 1/2 of the sugar, cream, and butter. Separately blend the rest of the sweetener with the yolks. Add the yolk mixture to the cheese mixture, beat for several minutes together; add vanilla. Carefully mix in the almonds. Fold the mixture into a cheesecloth bag, hang above the sink overnight.
Next morning, place in a bowl; refrigerate for at least 24 hours.
1 1/2 lbs. ricotta or farmers cheese
1 lb. butter, softened
1 c. heavy cream
2 c. sugar
20 yolks from boiled eggs
1/2 tsp. vanilla
10 bitter almonds, crushed
Beat the cheese in a blender for several minutes or until smooth (ricotta takes longer). Gradually add 1/2 of the sugar, cream, and butter. Separately blend the rest of the sweetener with the yolks. Add the yolk mixture to the cheese mixture, beat for several minutes together; add vanilla. Carefully mix in the almonds. Fold the mixture into a cheesecloth bag, hang above the sink overnight.
Next morning, place in a bowl; refrigerate for at least 24 hours.
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