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Paskha

Lesley Waters from Good Food Live
For a rich dessert try Lesley Waters's variation on a traditional Russian cream cheese concoction, flavoured with nuts and chocolate

Paskha

Method

1. In a large mixing bowl mix together the curd cheese, almonds, chocolate, vanilla extract and raisins together.

2. In a small bowl cream the egg yolks with the caster sugar until light and creamy and beat in the butter.

3. In a bowl lightly whip the double cream. Add the creamed yolk mixture and the double cream to the cheese mixture and fold together thoroughly.

4. For a mould, line a clean flower-pot with muslin or a clean J-cloth. Transfer the mixture into the prepared mould. Fold the excess muslin over the top, cover with a plate and weigh the plate down with any thing heavy (such as a tin of beans).

5. Chill the paskha in the refrigerator for at least 12 hours, standing the pot on a dish so that any excess liquid drains away.

6. To serve, place all the sauce ingredients in a saucepan. Heat gently until warmed through.

7. Turn the paskha out in the centre of a large serving dish and spoon over the berry sauce. Serve at once

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Serves: 8-12

Prep: 20 min, plus 12 hrs refrigeration
Cook: 5 min

Ingredients
675g curd cheese
100g blanched almonds, chopped
200g bitter dark chocolate, hopped into small chunks
3 tsp vanilla extract
75g raisins
2 egg yolks
75g caster sugar
150ml double cream
115g soft unsalted butter