← Back to Search Results
Russian
Paskha

Photo by:
Comments: 0
 

Recipe

This Easter dish from Russia is traditionally made in a tall wooden container, but a new flowerpot is used here.

Yield: Makes 4 servings
Prep time: 40 Mins, Plus Draining

Ingredients

  • 1/3 cup heavy cream
  • 1 vanilla pod, split lengthwise
  • 1 large egg yolk
  • 2 tbsp superfine sugar
  • 12 oz (350g) farmer's cheese or ricotta
  • 4 tbsp butter, softened
  • 1/3 cup chopped blanched almonds
  • ¼ cup chopped mixed candied peel
  • 1½ oz (45g) bittersweet chocolate, chopped
  • Slivered almonds, for garnish
  • Strips of candied orange or lemon peel, for garnish

Special Equipment:

  • Clean new 4 in (10cm) diameter flowerpot
  • Cheesecloth

Directions

1. Place the cream in a small saucepan. Scrape the seeds from the vanilla bean into the cream and cook over low heat until hot. Whisk the egg yolk and sugar together in a bowl, then whisk in the hot cream. Let cool.

2. Beat the cheese and butter together, then beat in the cream mixture. Stir in the almonds, candied peel, and chocolate.

3. Line the flowerpot with a double thickness of rinsed and squeezed dry cheesecloth. Put the mixture into the lined mold. Place the pot on a wire rack set over a dish. Refrigerate to drain the whey for at least 1 and up to 3 days.

4. When ready to serve, turn the pashka out on to a serving dish and remove the cheesecloth. Decorate with the almonds and candied peel and serve chilled.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Garnishes.

486kcal (24%)
231mg (23%)
0mg (0%)
300mcg RAE (10%)
223mg
49mg
13g
18g
2g
24g
155mg (52%)
92mg (4%)
22g (109%)
39g (60%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
desserts-4-today Desserts 4 Today
by Abby Dodge
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
mom-a-licious Mom-a-Licious
by Domenica Catelli
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?