pashka recipe | Abkhazian recipe 🤤

Line a mold with cheesecloth, leaving enough overhang to fold over the top later.

In a large bowl, combine cottage cheese, heavy cream, and sour cream until smooth.

Add sugar, vanilla extract, lemon zest, and orange zest; mix until well combined.

Fold in chopped dried fruit and nuts of your choice.

In a separate bowl, beat egg yolks until pale and thick.

Gently fold the egg yolks into the cheese mixture until fully incorporated.

Melt butter and mix it into the batter, ensuring even distribution.

Transfer the mixture into the prepared mold, pressing down to eliminate air pockets.

Fold the cheesecloth over the top to cover the mixture completely.

Place a weight on top to help compress the Pashka; refrigerate for at least 12 hours.

Unmold the Pashka onto a serving plate, removing the cheesecloth carefully.

Melt chocolate and drizzle over the top for decoration, if desired.

Garnish with chopped pistachios before serving.

Slice and serve chilled, enjoying the rich flavors.

Allergens