1.5 kg fat farm cottage cheese
300 ml fat farm cream
250 g butter
200 g brown sugar or other sweetener (I use stevia, but smaller amount)
150 g raisins and / or dried cranberries and cherries
100 g of peeled roasted almonds
50 ml of port wine
1 vanilla pod
0.5 tsp. sea salt
1.Press cottage cheese under a heavy press, laying it out in a colander laid with a kitchen towel for at least 4 hours.
2. At the same time soak dried fruit in port.
3. Cut the butter into small pieces, put in a saucepan, add the vanilla pod cut in half (scrape the seeds with the tip of the knife and fold into the saucepan too), pour the cream over a small fire to boil, remove from heat, close and let it brew for 10 minutes.
4. Meanwhile, rub the yolks with white sugar. Remove the pod from the cream mixture, bring it to a boil again, remove from heat. While stirring all the time, pour a little hot cream (about 150 ml) into the yolk mass. Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.
5. Add yolk and creamy mixture to cottage cheese, beat with an immersion blender until smooth. Add dried fruits and chopped almonds, mix. Cover the form for Pasha with gauze moistened with cognac, put the curd mass, cover the top with the hanging edges of the gauze and put in the refrigerator for 36–48 hours. Before serving, turn the Pasha over on the dish, remove the gauze, decorate it to your liking.