Ingredients

  • 125 milliliters whipping cream
  • 1 vanilla beans split
  • 2 large egg yolks beaten
  • 85 grams sugar, caster
  • 110 grams butter, unsalted creamed
  • 675 grams curd cheese or ricotta cheese
  • 55 grams candied fruit and peel chopped
  • 85 grams almonds, blanched chopped, toasted

Directions

1. Line a tall wooden container, flowerpot or plastic pot with cheese cloth. Make sure pot has a whole in the bottom.
2. Bring the cream, with the vanilla pod, to the boil in a small saucepan. Cream the egg yolks and sugar and then whisk in the hot cream. Return the mixture to a cleaned pan and continue cooking, stirring constantly, until spoon coating consistency. Remove the vanilla pod and allow the custard to cool. Then mix it with the remaining ingredients.
3. Pour the mixture into the mould and chill in the refrigerator for at least 10 hours or up to 3 days. Make sure the pot is in a dish so that the whey can drain. Turn out and decorate.
4. Serve with kulich, or any brioche that is flavored with candied fruit and cardamom.

Notes
Serving Ideas:Chopped chocolate is a nice addition.


Categories
CustardsPuddingsCheese
Keywords
CustardsPuddingsCheese
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