Russian Easter Dessert (Pashka)

Directions

1. 1
   Mix egg yolks and whipping cream in heavy saucepan.
2. 2
   Stir in sugar and salt.
3. 3
   Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
4. 4
   Remove from heat; stir in vanilla extract.
5. 5
   Place saucepan in cold water until custard is cool.
6. 6
   If custard curdles, beat with hand beater until smooth.
7. 7
   Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
8. 8
   Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
9. 9
   Repeat with remaining cottage cheese and butter.
10. 10
    Stir custard into cheese mixture until smooth.
11. 11
    Stir in candied fruit and almonds.
12. 12
    Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
13. 13
    Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
14. 14
    Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
15. 15
    To serve, unmold onto serving plate; remove cheesecloth.
16. 16
    Garnish as desired with additional candied fruit and blanched almonds.
17. 17
    Refrigerate any remaining dessert.