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Paskha
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Prep Time:
410 minutes
Cook Time:
5 minutes
Total Time:
415 minutes
Try this visually stunning Russian Easter dessert, traditionally made in a pyramid-shaped mold with intricate Christian symbols.
Ingredients:
  • 250g fresh ricotta, drained
  • 60ml thickened cream
  • 55g caster sugar
  • 1 egg yolk
  • 20g butter, softened
  • 3 glace figs
  • 40.00 ml pistachio kernels
  • 40.00 ml finely chopped glace orange rind
  • 40.00 ml coarsely chopped red glace cherries
  • Kulich (see related recipe), to serve
Instructions:
  • Strain the ricotta in a sieve over a bowl, then press it through with a spoon. Set aside.
  • In a saucepan over medium heat, gently warm the cream until it simmers. Turn off the heat. In a bowl, whisk the sugar and egg yolk until pale and creamy. Gradually pour the hot cream into the egg mixture while whisking continuously until well combined. Transfer the mixture back into the saucepan over low heat. Stir constantly for 2 minutes until slightly thickened. Remove from heat and let it cool for 15 minutes.
  • Combine the butter and cream mixture with the ricotta and mix well. Finely chop 1 glazed fig and add it to the mixture along with the pistachios, orange rind, and cherry. Stir everything together until well combined.
  • Prepare two 1-cup (250ml) dariole moulds or ramekins by lining them with a double layer of muslin, ensuring the sides hang over. Fill the moulds with the ricotta mixture and smooth the tops. Fold the muslin over to cover the mixture completely. Place the moulds on a small plate and use a weight, like a small can, to press down on each paskha. Refrigerate for 24 hours, turning occasionally to drain excess liquid. Cut the remaining glace figs in half, unmold the paskha onto plates, and decorate with figs. Serve alongside kulich.

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