Paskha

1. 1

   Place the cream in a small saucepan.

2. 2

   Scrape the seeds from the vanilla bean into the cream and cook over low heat until hot.

3. 3

   Whisk the egg yolk and sugar together in a bowl, then whisk in the hot cream.

4. 4

   Let cool.

5. 5

   Beat the cheese and butter together, then beat in the cream mixture.

6. 6

   Stir in the almonds, candied peel, and chocolate.

7. 7

   Line the flowerpot with a double thickness of rinsed and squeezed dry cheesecloth.

8. 8

   Put the mixture into the lined mold.

9. 9

   Place the pot on a wire rack set over a dish.

10. 10

    Refrigerate to drain the whey for at least 1 and up to 3 days.

11. 11

    When ready to serve, turn the pashka out on to a serving dish and remove the cheesecloth.

12. 12

    Decorate with the almonds and candied peel and serve chilled.

No additional tips available.