Pashka Recipe
This is a brilliant Pashka recipe. Pashka brings an authentic and unique Russian taste to your dinner spread. I am sure you will love the Pashka ! Try it!
Ingredients
| Unsalted butter | 125 Gram, softened | |
| 1/2p castor sugar | ||
| Ricotta cheese | 500 Gram | |
| Egg yolks | 3 , boiled | |
| Grated rind ofl lemon | ||
| Currants | 1/2 Cup (16 tbs) | |
| 1/2 cup finely chopped mixed peel | ||
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Cream | 1/2 Cup (16 tbs), Whipped | |
| Glace fruits and mixed peel | ||
Directions
Cream butter, add sugar gradually and beat until light and fluffy. Push ricotta cheese and egg yolks through a fine sieve. Add to creamed mixture with lemon rind, beating until thoroughly combined. Add currants, mixed peel and almonds, and lastly fold in the whipped cream. If mixture is very soft, chill until firm enough to shape. Pile mixture on a serving plate and shape into a pyramid, using a broad knife or spatula. Decorate with glace fruits and mixed peel, and chill until firm.
Note: in Russia, the letters 'XB' (meaning Christ is risen) are outlined in mixed peel on one side of the pashka, and a cross on the other.
The word 'pashka' means Easter in Russian, and this creamy sweet is one of the traditional delights of the Russian Easter table. When friends drop in, serve it thickly spread on slices of fruit bread — or enjoy it for dessert, with a cup of strong black coffee and a crisp biscuit.
Note: in Russia, the letters 'XB' (meaning Christ is risen) are outlined in mixed peel on one side of the pashka, and a cross on the other.
The word 'pashka' means Easter in Russian, and this creamy sweet is one of the traditional delights of the Russian Easter table. When friends drop in, serve it thickly spread on slices of fruit bread — or enjoy it for dessert, with a cup of strong black coffee and a crisp biscuit.
Chef
