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Paskha

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Ingredients
  Cottage cheese 1 Quart
  Melted butter 1⁄2 Cup (8 tbs)
  Egg yolks 1⁄2 Cup (8 tbs)
  Sugar 18 Tablespoon
  Sour cream 1 Pint
  Chopped almonds 1⁄3 Cup (5.33 tbs)
  Mixed candied fruit 1⁄3 Cup (5.33 tbs)
  Vanilla 2 Drop (Adjust Quantity As Per Taste)
  Candied fruit 1 Tablespoon (For Garnish)
  Almonds/Marzipan roses 1 Tablespoon (For Garnish)
Directions

Place the cottage cheese in a cheesecloth bag.
Put a heavy weight on top and place over a bowl.
Leave at room temperature to drain for five to six hours.
Transfer to a sieve and press with the back of a spoon to drain excess liquid.
Stir the melted butter into the cheese.
Set aside.
Beat the eggs with the sugar.
Add the cream.
Heat the mixture over medium heat, stirring, until it thickens and begins to bubble around the edges.
Do not boil or it will curdle.
Set aside to cool.
Then mix in the almonds, candied fruit and vanilla.
Stir into the cheese mixture.
Again, pour the mixture into a cheesecloth bag and place over a bowl.
Line a mold with double thickness of dampened cheese-cloth (cloth must hang a few inches over the sides of the mold).
Fill the mold with the mixture.
Fold the cheesecloth over the top and set a plate and a heavy weight on top (you can use a filled olive oil or tomato paste can).
Set on a deep tray and refrigerate for one or two days.
Unrap the cheesecloth from the top.
Place a plate over the mold and invert carefully.
Gently peel off the cheesecloth.
Decorate the Paskha with candied fruits and almonds or home- made marzipan roses.
Traditionally, Paskha is served with Kulich.
Note: If you can't drain the cheese well, soften one package of un- sweetened gelatin with quarter cup water.
Stir into the cheese bat- ter and refrigerate.
It will thicken quickly and easily.
Paskha can be prepared a week in advance of use.

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert

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