Peach and Ginger Pashka Recipe
Ingredients
| 350 g / 12 oz / 1 1/2 cups low fat cottage cheese | ||
| 2 ripe peaches or nectarines | ||
| 90 g / 3 1/2 oz / 1/3 cup low fat natural yogurt | ||
| 2 pieces stem ginger in syrup, drained and chopped | ||
| 30 ml / 2 tbsp stem ginger syrup | ||
| 2.5 ml / 1/2 tsp vanilla essence | ||
| Peach slices and toasted flaked almonds, to decorate | ||
Directions
1. Drain the cottage cheese and rub through a sieve into a bowl. Stone and roughly chop the peaches.
2. Mix together the chopped peaches, cottage cheese, yogurt, ginger, syrup and vanilla essence.
3. Line a new, clean flowerpot or a sieve with a piece of clean, fine cloth such as muslin.
4. Tip in the cheese mixture, then wrap over the cloth and place a weight on top. Leave over a bowl in a cool place to drain overnight. To serve, unwrap the cloth and invert the pashka on to a plate. Decorate with peach slices and almonds.
2. Mix together the chopped peaches, cottage cheese, yogurt, ginger, syrup and vanilla essence.
3. Line a new, clean flowerpot or a sieve with a piece of clean, fine cloth such as muslin.
4. Tip in the cheese mixture, then wrap over the cloth and place a weight on top. Leave over a bowl in a cool place to drain overnight. To serve, unwrap the cloth and invert the pashka on to a plate. Decorate with peach slices and almonds.
Chef
