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.
- 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
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.
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