Description
A sweet cheese with nuts, dried and candied fruit.
Ingredients
Scale
- 2 pounds farmer’s cheese (1 kg)
- 1/2 cup heavy cream (100 g)
- 6 egg yolks
- 1 tablespoon vanilla
- 1 cup butter (200 g)
- 1/2 cup powdered sugar (130 g), divided
- 1/2 cup candied orange peel (60 g)
- 1/2 cup blanched almonds, toasted (80g)
- 3/4 cup dried fruit, half raisins, half dried cranberries
Instructions
- Process the farmer’s cheese in a food processor until smooth.
- Using a double boiler, heat the egg yolks to 145 F (63 C) for 15 seconds. I used a glass bowl and quickly moved the hot yolks to another (cooler) bowl to stop the cooking. I should have used a metal bowl and put the bowl in ice water to quickly cool the eggs because they are on the brink of being scrambled.
- Add the cream and vanilla to the farmer’s cheese. Mix on low speed to combine.
- Add 1/4 cup powdered sugar to the butter, and mix on medium-high speed for 5 minutes.
- Add 1/4 cup powdered sugar to the cooled egg yolks and mix at medium-high speed for 5 minutes.
- Add the cheese, butter, and egg yolks together, and mix until well combined.
- Chop the almonds until they’re the size of a raisin. Add to the cheese mixture.
- Stir in the dried fruit and candied fruit.
- Line a cheese mold or colander with cheesecloth. Fill with cheese mixture, adding a plate to the top to press the cheese.
- Place on a plate and refrigerate overnight. Decorate with dried fruit and nuts or chocolates and flowers. Serve with crusty bread, bagels, or crackers.