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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: Let cream cheese, butter and egg yolks stand at room temperature at least 2
hours. Beat cheese in a mixing bowl with a wooden spoon or blend at low
speed in electric mixer. Add butter and continue beating. When well
blended, add sugar, then egg yolks, one at a time. Add vanilla and fold in
almonds.
Wash and dry the inside of a Pashka mold or a new 2 quart clay or plastic
flowerpot with drain holes in the bottom. Line the pot with a double
thickness of cheesecloth wrung out in cold water. Spoon cheese mixture into
the pot to the brim. Cover with plastic wrap and refrigerate several hours
or overnight on a plate.
To unmold, trim around and discard top of the cheesecloth. Invert a dessert
plate over the opening of the flowerpot and quickly turn the whole thing
upside down. Place on table and gently lift off pot, tugging at the
cheesecloth lining if necessary. When the pot is clear, gently remove the
cheesecloth.
Garnish the base and top of the Pashka with whole strawberries and
strawberry halves. Serve with additional crushed, sweetened strawberries
as a sauce. You may add some brandy or liqueur to the sauce if you wish.
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