Pashka

Line 10 (1/2 cup) ramekin dishes with a layer of muslin. Use electric beaters to beat butter in a large bowl for 2 minutes or until creamy. Gradually beat in the ricotta. Set aside.

Heat the cream in a small saucepan over a medium heat. Whisk egg yolks and sugar in a bowl until thick and pale. Gradually add warm cream in a thin stream to the egg yolk mixture, whisking constantly, until combined. Return mixture to pan and cook over a medium-low heat, whisking constantly, for 5-7 minutes or until mixture coats the back of a spoon. Do not allow to boil. Remove from the heat and whisk for 5 minutes or until cooled to room temperature. Stir in vanilla essence, fruit and almonds.

Divide mixture between ramekins, pressing down with the back of a spoon until filled. Smooth the top and fold the edges of the muslin over. Sit the ramekins in a shallow dish. Place another dish on top and fill with rice or sugar to weigh down. This will help drain excess liquid. Place in refrigerator overnight to set.

To serve, turn the ramekins upside down onto serving plates and carefully peel away the muslin. Serve each pashka with crisp biscuits.