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Delicious pudding from Russia, ideal for Easter. The originally recipes required 2 egg yolks and one egg white, but as there is no cooking involved, I adapted it, as eating raw eggs can be rather tricky at times.

1 lb ( 450 g ) ricotta cheese or curd cheese
1/2 lb ( 225 g ) thick cream
4 oz caster sugar
2 oz unsalted butter
2 oz chopped candied orange and lemon peel 
grated rind of 1 orange and 1 lemon ( unwaxed or organic )
2 oz chopped almonds
2 oz chopped raisins 
a few drops vanilla extract or vanilla pod

you need 1 new clay flowerpot and some muslin

1. beat the butter until soft
2. add sugar, vanilla extract, grated rinds and the cheese, mixing it well
3. now add the chopped candied fruit, almonds and raisins
4. whip the cream and fold into mixture
5. line the flowerpot with the muslin and add the cheese mixture and press down firmly 
6. fold the muslin over the pudding and place a saucer with some weights over it.
7. put the pot on a saucer and refrigerate over night, excess liquid will drip out at hole in the bottom
8. turn pot upside down and place onto a serving dish
9. it can be served on its own or traditionally with Kulich

Plastic Pashka Moulds

Bon Appétit