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Ingredients: 7 eggs, half a pint of double cream, 450 gr.
caster sugar, 225 gr. sliced almonds without skins, 2 cups
currants, 450 gr white unsalted butter, grated lemon peel,
1,350 gr. cream cheese (you have to look in a delicatessen
for this, or perhaps in a large supermarket, you need it in
quantity as Philadelphia is very expensive. (Make sure
that the cream cheese hasn't already been frozen when
you buy it. I make larger quantities that this, as I can
only get cream cheese in 2 kilo tubs. All the other
ingredients go up in proportion).
Method. Separate the yolks from the whites of the eggs,
mix egg yolks with sugar and beat (in food processor if
possible, it's easier!) until its all gone pale. Put
in double boiler, or into a bowl which is placed over a pan
of boiling water, and heat it well stirring hard all the
time. It must cook but it mustn't boil. When it is
hot and you think it is cooked, turn off the heat and add
the unsalted butter bit by bit, stirring it in. Then mix
this well with the cream cheese, and then add the currants,
almonds, and grated lemon peel. Whip the cream until it is
thick but not too firm, and stir that in.
Have ready soime flower pots with pieces of muslin or fine
material, damp the material, lay it in the flower pots, and
then fill flower pots with Pascha. Fold ends over the
top, put on a little plate with a weight on top, and leave
to drain about 12 hours. Then it's ready to turn out.
I always try to make mine early and freeze it, as it
freezes very well. You can add some drops of vanilla, or
use sugar which has had a vanilla pod sitting in it, and you
can have a vanilla pod (sliced open) in the mixture of eggs
and sugar as you cook it, if you like.
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