EASTER CHEESE MOLD: PASHKA
When made from homemade cottage cheese, pashka is at its best. The homemade cheese is smooth, creamy and has just the right slightly sour taste. If using farmer's cheese, try to use Friendship brand, available at most supermarkets. Serve pashka with slices of Easter coffee cake.
Provided by Food Network
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
- In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
- Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
- Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
- Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").
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Tj Bridges
[email protected]This is a great recipe for pashka. It's easy to follow and the results are delicious.
Christiana Chiamaka
[email protected]I love this pashka! It's so creamy and flavorful.
Sihle Sidu
[email protected]This pashka is delicious! It's the perfect dessert for Easter brunch.
shareef khan
[email protected]I've made this pashka several times and it's always a hit. It's a great way to use up leftover Easter eggs.
Md Jonid Bk
[email protected]This is the best pashka recipe I've ever tried. It's so easy to make and it always turns out perfect.
Shairbaaz Khan
[email protected]I made this pashka for a potluck and it was a huge success. Everyone loved it!
shahabimran 48
[email protected]I'm not a big fan of ricotta cheese, but I really enjoyed this pashka. The flavor was mild and creamy, and the texture was light and fluffy.
Mary ann Towner
[email protected]This is a traditional Easter dish in my family, and we love it. The pashka is always a hit with guests.
MILON MIAH MD
[email protected]I've been making pashka for years, and this recipe is by far the best. It's simple to follow and the results are always delicious.
Lindsay Hammond
[email protected]This was my first time making pashka and it turned out great! The texture was smooth and creamy, and the flavor was rich and tangy. I used a store-bought ricotta cheese, but I think it would be even better with homemade cheese.