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Ingredients
- 1 c. cream
- 1 x vanilla bean
- 200 gm caster sugar
- 4 x egg yolks
- 1 kg ricotta
- Â Â grated zest of a lemon
- 200 gm unsalted butter
- 2 x glace figs, minced
- 2 x glace apricots, minced
- 50 gm sultanas
- 50 gm good quality dark chocolate, minced
- 1 x punnets fresh raspberries, (1 to 2)
- 100 gm caster sugar
- 100 ml water
- 125 gm strawberries
- 125 gm raspberries
Directions
- 1. Heat cream and vanilla bean, but don't boil. Beat sugar and egg yolks till pale and thick and the mix forms a ribbon when the beaters are drawn across the top. Remove vanilla bean from cream and add in egg mix, stirring constantly with a wooden spoon. Continue stirring over moderate heat till the mix coats the back of the spoon. Set aside to cold.
- 2. Cream the ricotta, lemon zest and butter till smooth, then add in the cooled custard with the remaining ingredients. Line 8-10 small souffle dishes with wet muslin, allowing plenty of overhang. Spoon ricotta mix into dishes, smoothing the surface. Fold over the muslin and place on a tray. Chill overnight with a weight on each dish.
- 3. To make the sauce, heat the sugar and water together, stirring till sugar has dissolved. Set aside to cold. Place berries in food processor and process till smooth, then sieve to remove seeds. Sweeten to taste with sugar syrup and chill. To serve, unmould pashka onto a plate, spoon over some sauce and decorate with fresh raspberries.
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