Paskha For Russian Orthodox Easter/Творожная Царская Пасха, Заварная

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: farmer's cheese

Ricotta provides a similar texture with a lighter flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

In a large mixing bowl, add 500 g of farmer's cheese.

Add 100 g of sugar and 100 g of softened butter to the bowl.

Add 3 egg yolks and mix on medium to high speed with an electric mixer until combined, even if it looks a little grainy.

Transfer the cheese mixture into a saucepan and heat it until the first bubbles appear.

Remove from heat and cool the mixture by placing the saucepan in a water bath.

Use a hand mixer or hand blender to make the mixture smoother.

Add 1 teaspoon of vanilla extract and dried lemon peel to the mixture.

Fold in the candid fruit (pineapples, papaya, raisins) and mix well.

Put the mixture in the fridge for 2 hours, or for 10 minutes in the freezer if short on time.

Whip 100 g of heavy cream to stiff peaks.

Take the chilled mixture out and fold in the whipped cream until combined.

Line a Paskha mold with cheesecloth that has been dipped in boiling water.

Transfer the Paskha mixture into the mold, pressing it down to the very top.

Place the mold in a bowl to catch any juices that come out during pressing.

Put a weight on top of the mold and refrigerate overnight.

The next day, pour out the juices from the bowl.

Unwrap the Paskha by removing the cheesecloth.

Invert the Paskha onto a large plate and loosen the buttons on the mold to release it.

Decorate the Paskha with sugar flowers using icing or buttercream as glue.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens