Ingredients with Measurements:
- 2 lbs. of farmer's cheese
- 1 cup of unsalted butter, softened
- 1 1/2 cups of powdered sugar
- 1/2 cup of heavy cream
- 1/2 cup of golden raisins
- 1/2 cup of chopped almonds
- 1/4 cup of candied orange peel
- 1/4 cup of candied lemon peel
- 1 tsp. of vanilla extract
- Pinch of salt
Special equipment needed:
- Paskha mold or cheesecloth-lined colander
- Large mixing bowl
- Electric mixer
- Spatula
- Plastic wrap
Step-by-step instructions:
1. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. Add in the farmer's cheese, heavy cream, vanilla extract, and pinch of salt. Mix until well combined.
3. Fold in the golden raisins, chopped almonds, candied orange peel, and candied lemon peel.
4. Line a paskha mold or cheesecloth-lined colander with plastic wrap.
5. Spoon the cheese mixture into the mold or colander, pressing down firmly to remove any air pockets.
6. Fold the excess plastic wrap over the top of the cheese mixture.
7. Place the mold or colander in the refrigerator and let it chill for at least 24 hours.
8. Once chilled, remove the paskha from the mold or colander and transfer it to a serving plate.
9. Garnish with additional candied fruit and chopped nuts, if desired.
Time:
Preparation time: 30 minutes
Chilling time: 24 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 28g
Protein: 13g
Substitutions for ingredients:
- Cottage cheese can be substituted for farmer's cheese.
- Chopped walnuts or pecans can be used in place of almonds.
- Dried cranberries or cherries can be used instead of golden raisins.
- Lemon zest can be used in place of candied lemon peel.
Variations:
- Add 1/4 cup of rum-soaked raisins for a boozy twist.
- Mix in 1/2 cup of chopped dried apricots or figs for a fruity flavor.
- Substitute the almonds for pistachios or hazelnuts for a different nutty taste.
Tips and tricks:
- Make sure the butter and cheese are at room temperature before mixing.
- Use a spatula to press the cheese mixture down firmly into the mold or colander.
- Chill the paskha for at least 24 hours to ensure it sets properly.
- Serve with fresh berries or a drizzle of honey for added sweetness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Paskha is traditionally served cold, but if you prefer it warm, let it sit at room temperature for 30 minutes before serving.
Presentation ideas:
Serve on a decorative platter with fresh flowers or herbs for a festive touch.
Garnishes:
Candied fruit, chopped nuts, fresh berries, honey, or powdered sugar.
Pairings:
Paskha is often served with kulich, a sweet bread made with raisins and candied fruit.
Suggested side dishes:
Fresh fruit salad or roasted vegetables.
Troubleshooting advice:
If the paskha is too soft, it may not have chilled long enough. Place it back in the refrigerator for a few more hours.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils thoroughly before preparing the recipe.
Food history:
Paskha is a traditional Russian Easter dessert that dates back to the 16th century. It is typically made with farmer's cheese, butter, sugar, and dried fruit, and is shaped into a pyramid or cone.
Flavor profiles:
Creamy, sweet, and nutty.
Serving suggestions:
Slice the paskha into wedges and serve with fresh berries or a dollop of whipped cream.
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Region: Russian