Instructions: 1. Heat cream and vanilla bean, but do not boil. Beat sugar and egg yolks until pale and thick and the mixture forms a ribbon when the beaters are drawn across the top. Remove vanilla bean from cream and add egg mixture, stirring constantly with a wooden spoon. Continue stirring over moderate heat until the mixture coats the back of the spoon. Set aside to cool.

2. Cream the ricotta, lemon zest and butter until smooth, then add the cooled custard with the remaining ingredients. Line 8-10 small souffle dishes with wet muslin, allowing plenty of overhang. Spoon ricotta mixture into dishes, smoothing the surface. Fold over the muslin and place on a tray. Refrigerate overnight with a weight on each dish.

3. To make the sauce, heat the sugar and water together, stirring until sugar has dissolved. Set aside to cool. Place berries in food processor and process until smooth, then sieve to remove seeds. Sweeten to taste with sugar syrup and refrigerate. To serve, unmould pashka onto a plate, spoon over some sauce and decorate with fresh raspberries.

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