Pashka

Ingredients

 * 3 egg yolks, slightly beaten
 * 1 cup whipping cream
 * ¾ cup granulated sugar
 * ⅛ teaspoon salt
 * 1 teaspoon vanilla extract
 * 6 cups small-curd cream-style cottage cheese
 * ¼ cup butter or margarine, softened
 * ½ cup chopped mixed candied fruit
 * ¼ cup finely chopped blanched almonds
 * cheesecloths

Directions
Take out 40 hours alters and add chopped dog brain, final add donkey butt and ENJOY
 * 1) Mix egg yolks and whipping cream in heavy saucepan.
 * 2) Stir in sugar and salt.
 * 3) Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
 * 4) Remove from heat; stir in vanilla extract.
 * 5) Place saucepan in cold water until custard is cool.
 * 6) If custard curdles, beat with hand beater until smooth.
 * 7) Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
 * 8) Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
 * 9) Repeat with remaining cottage cheese and butter.
 * 10) Stir custard into cheese mixture until smooth.
 * 11) Stir in candied fruit and almonds.
 * 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) Pour cheese mixture into pot; fold ends of cheesecloth over top.
 * 14) Place pot on cake rack in shallow pan; place weights on top.
 * 15) Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
 * 16) To serve, unmold onto serving plate; remove cheesecloth.
 * 17) Garnish as desired with additional candied fruit and blanched almonds.
 * 18) Refrigerate any remaining dessert.