Poland: Cheese Pascha from Lwow (Pascha ze Lwowa)

the appetizer:

Traditional Polish cuisine includes Polish sausage (kielbasa), red beet soup (barszcz), duck blood soup (czernina), Polish dumplings (pierogi), cabbage rolls (golabki), Polish pork chops (kotlety schabowe), Polish stew (bigos), various potato dishes, as well as desserts like Polish doughnuts (paczki) and Polish gingerbread (pierniki).

Poland

Cheese Pascha from Lwow (Pascha ze Lwowa)

This is a old, traditional Easter delicacy from the eastern regions of Poland.

1 egg
4 eggs yolks
2-2/3 cups sugar
1 cup whipping cream
1 cup raisions
2 lbs. farmers cheese
1/2 lbs. unsalted butter
1 Tbsp. vanilla extract
1 cup chopped blanched almonds
2 Tbsp. grated orange peel

Beat the whole egg and egg yolks with sugar until thick and creamy. Add half of the cream. Turn into a saucepan. Heat almost to the boiling point, stirring constantly , but do not let it boil. Remove from the heat. Add raisins and cover.

Combine the rest of cream, the cheese, butter and vanilla in a large electric blender. Blend until it is smooth.

Turn the cheese mixture into a bowl fold in the egg mixture and add the almonds and orange peel.

Refrigerate for 4-5 hours. Place in a double thickness of cheese cloth. Hang over a bowl in a cold place and let it drain for 24 hours. Chill, serve cold.