Ingredients for Russian Easter Dessert Pashka
- 6 large egg yolks
- 1 cup heavy whipping cream
- Granulated Sugar
- pinch of salt
- 1 teaspoon pure vanilla extract
- Cream Style Cottage Cheese
- 4 tablespoons (60g) unsalted butter
- Mixed Candied Fruit
- Blanched Almond
- Cheesecloth
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How to Make Russian Easter Dessert Pashka
- In a heavy saucepan, whisk together 6 large egg yolks and 1 cup heavy whipping cream.
- Add 1 cup granulated sugar and a pinch of salt. Whisk until well combined.
- Cook over low heat, stirring constantly, until the mixture coats the back of a metal spoon (about 12-15 minutes).
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Place the saucepan in a bowl of ice water to cool the custard completely.
- If the custard curdles, use a hand mixer to beat it until smooth.
- In a blender, combine 3 cups (700g) cottage cheese and 2 tablespoons (30g) unsalted butter.
- Blend on medium speed until completely smooth, scraping down the sides as needed. Repeat with the remaining 3 cups (700g) cottage cheese and 2 tablespoons (30g) unsalted butter.
- Gently fold the cooled custard into the blended cottage cheese mixture until smooth and well combined.
- Stir in ½ cup chopped candied fruit and ¼ cup slivered almonds.
- Line a 2-quart non-clay flower pot with a double layer of dampened cheesecloth, leaving excess cheesecloth hanging over the sides.
- Pour the cheese mixture into the prepared pot.
- Fold the excess cheesecloth over the top of the mixture.
- Place the pot on a cake rack set inside a shallow pan.
- Place a weight (e.g., several cans of food) on top of the cheesecloth.
- Refrigerate for 12-24 hours, pouring off any liquid that accumulates in the pan.
- To serve, carefully unmold the Pashka onto a serving plate. Remove the cheesecloth.
- Garnish with additional candied fruit and blanched almonds.
- Refrigerate any leftover Pashka.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
62g
Fat
46g
Carbs
5g
