850g ricotta cheese
3 egg yolks
125g caster sugar
1 tsp vanilla essence
100g chopped mixed peel
100g blanched almonds, finely chopped.
- Line 10 (½ cup) ramekin dishes with a layer of muslin. Use electric beaters to beat butter in a large bowl for 2 minutes or until creamy. Gradually beat in the ricotta. Set aside.
- Heat the cream in a small saucepan over medium heat. Whisk egg yolks and sugar in a bowl until thick and pale. Gradually add warm cream in a thin stream to the egg yolk mixture, whisking constantly, until combined. Return mixture to pan and cook over medium=low heat, whisking constantly, for 5-7 minutes or until mixture coats the back of a spoon. Do not allow to boil. Remove from heat and whisk for 5 minutes or until cooled to room temperature. Stir in vanilla essence, fruit and almonds.
- Divide mixture between ramekins, pressing down with the back of a spoon until filled. Smooth the top and fold the edges of he muslin over. Sit the ramekins in a shallow dish. Place another dish on top and fill with rice or sugar to weigh down. This will help drain excess liquid. Place in refrigerator overnight to set.
- To serve, turn the ramekins upside down onto serving plates and carefully peel away the muslin. Serve each pashka with crisp biscuits.