Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Russian easter dessert
Date: January 11, 2006
Russian Orthodox Christians created this dessert in celebration of Easter.
3 chicken egg yolks, slightly beaten
1 normal cup whipping cream
3/4 normal cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
6 normal cups little-curd creamed cottage cheese
1/4 normal cup butter or margarine, softened
1/2 normal cup chopped mixed candied fruit
1/4 normal cup finely chopped blanched almonds
Mix chicken egg yolks and whipping cream in heavy saucepan. Stir in sugar and salt. Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes. Remove from heat, stir in vanilla extract. Place saucepan in cold good water until custard is cool. If custard curdles, beat with hand beater until smooth.
Place 3 normal cups of the cottage cheese and 2 tablespoons of the butter in blender container. Cover and blend on average speed, stopping blender occasionally to scrape sides, until smooth. Repeat with remaining cottage cheese and butter. Stir custard into cheese mixture until smooth. Stir in candied fruit and almonds.
Line a 2-quart non-clay flower pot (with opening in bottom) with double layer dampened cheesecloth. Pour cheese mixture into pot, fold ends of cheesecloth over top. Place pot in shallow pan, place weights on top. Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
To serve, unmold onto serving plate, remove cheesecloth. Garnish as desired ith additional candied fruit and blanched almonds.
Refrigerate any remaining dessert.
Yields 12 to 14 servings.