Russian Friday – Vanilla Paskha

We, Russians, like to take our time with everything (I can see my husband nodding here). This year it includes Easter celebrations.  Russian Orthodox Easter is on the 5th of May. Naturally, I’m taking my time to publish this traditional recipe. Last year I was a bit unprepared, and paskha didn’t look anything like it supposed to; but I’m well equipped now.  If you like cheesecake kind of substances, here is a delicious no-bake dessert!

Paskha_WM-2

Vanilla Paskha

From While Chasing Kids | Desserts | Russian

Another traditional Russian Easter dish, a symbol of joy and blissful eternity.

12:35
00:05
12:30

cal Calories 138kcal

fat Total Fat 7g

sat fat Saturated Fat 4g

chol Cholesterol 21mg

sodium Sodium 242mg

carbs Total Carbohydrate 13g

Serving size 43g Calories from fat 63kcal Fiber 0g Protein 6g Sugar 11g
20 servings

Ingredients

  • 300 g low-fat farmers cheese
  • 300 g low-fat sour cream
  • 150 g sugar
  • 100 g raisins
  • 1 tsp vanilla bean paste

Directions

  1. Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.
  2. After the whey is strained, add the remaining ingredients. Mix to incorporate.
  3. Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.
  4. Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha.

Tips

  • To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.

Paskha_WM-6

Христос Воскресе!

 

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Russian Friday – Paskha

After publishing the Kulich recipe, I was pleasantly surprised that so many of you were interested in Russian Easter celebrations!  Well, I guess Russians know how to party, so your curiosity is justified ;-)

Lots of you asked me for a Paskha recipe, which is another famous Easter dish, a symbol of joy and blissful eternity.  Often it’s made with raw eggs, though they freak me out, so I chose an egg-less version.  Traditionally this no-bake recipe requires a special pyramid-shaped mold, but ohm, I do not have one.  So, here is an uglier alternative by yours truly.

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PASKHA

INGREDIENTS:

  • 500 g farmers cheese
  • 50 g unsalted butter
  • ½ cup sour cream
  • 50 g confectioner’s sugar
  • ½ cup raisins
  • ½ cup rum (optional)
  • 4 tbs walnuts

DIRECTIONS:

If using rum, soak raisins in it, or simply pour ½ cup of hot water of them, and let rest for 30 minutes.

Grind farmers cheese through a meat grinder and mix it with sour cream until the mixture reaches consistency.  Mix in the confectioner’s sugar and raisins.

Place a cheese cloth over the mold and fill it with the farmers cheese mixture.

Cover with a wet cloth and place a weight over it. Place the mold on a plate, to catch the whey, and leave in the fridge for 12-24 hours.

If you have no mold, form a ball and wrap it tightly in a double-folded cheese cloth, place it on a plate, and refrigerate for 12-24 hours.

Carefully remove the Pakha from the mold (or cheese cloth) and sprinkle with some walnuts.

Христос Воскресе!

 

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