Russian raspberry-curd Easter
Paskha is a sweet Russian quark (curd cheese) dish which, according to tradition, is prepared only once a year for Easter. This custom of making a rich curd pudding is primarily found in the central and northern regions of Russia. It is a very hearty dessert, usually enjoyed by spreading it onto a slice of Easter bread, known as kulich, almost like a sweet spread.
Ingredients
Russian Raspberry-Curd Easter Paskha
- 600 gr cottage cheese 5-9%
- 150 gr raspberries
- 1 tsp starch
- 100 gr fat sour cream (or cream)
- 50 gr sugar
- 100 gr butter
- 100 gr “white” chocolate
- 2 yolks
Instructions
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Whisk together the sour cream, egg yolks, and sugar. Place the mixture over low heat and bring it to a gentle boil while stirring constantly. Let it simmer for about 30 seconds.
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If you are using frozen berries, make sure to drain off any excess liquid first. Puree the raspberries and mix in a teaspoon of starch. Transfer this mixture to a saucepan and simmer over low heat for 1-2 minutes until it thickens slightly. Remove the pan from the heat, add the chocolate to the hot raspberry puree, and stir until melted and smooth.
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Blend the cottage cheese with the butter until smooth. Add the raspberry-chocolate mixture and the custard base (your yolk and sour cream mix). Use an immersion blender to beat everything together until fully combined and creamy.
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Slightly moisten a piece of cheesecloth (gauze) with boiled water and squeeze it out well. Line your Paskha mold with several layers of the damp cloth. Spoon the curd mixture into the mold, smooth out the top, and fold the edges of the cheesecloth over the base. Place a weight on top to press it down.
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Set the mold on a plate to catch the whey as it drains. Refrigerate for at least 12 hours to let it set. Once ready, carefully unmold the dessert and decorate it with chocolate or other toppings as you like. ❤️
