½ l whole milk; 1 tbs. of sour cream; 3 egg yolks (guinea fowl eggs); a handful of light raisins; ⅔ cup of heavy cream; 5 tbs of butter; ½ cup of brandy; ½ cup confectionary sugar; 1 tsp. vanilla sugar
Add a spoon of sour cream to milk, stir, cover and leave in a warm place for several hours. Soak the raisins in brandy. Next day, strain curds trough a few layers of cheese cloth, tying and hanging for a few hours. Push guinea hen egg yolks through a sieve, add fresh cheese (you will get about 500 g) and again push through a sieve to make it more homogenous. Whip softened butter with confectioner sugar and vanilla sugar, stir in the cheese mass, add the previously soaked in brandy raisins. Whip the cream into stable foam. Fold it into the cheese mixture, put it in a special form, lined with a double layer of wet cheesecloth, cover with the free ends of the cheesecloth, then put on a small weight. Place the form on a plate and put in refrigerator for a day, draining whey from time to time. Next day flip the form on a serving plate to unmold your Pascha . Serve, sprinkled with candied fruit.