Pashka (Easter Cheese)
This sweet cheese is divine beside the traditional Pashka bread. Traditional forms are available in specialty shops but it tastes just a good in any form. But start the day before to allow cheese to drain.
Servings: 2 cups
Calories: 57kcal
Ingredients
- 1 lb dry curd farmer's cheese you can sub ricotta)
- 2 egg yolks
- 1 ⅓ cups icing sugar
- ¼ cup whipping cream
- ¼ cup ground almonds
- ½ cup dried fruit raisins, apricots
- 1 teaspoon vanilla
- 2 oz unsalted butter room temperature
- ½ cup dried fruit, diced raisins, apricots
Instructions
- In the top of a double boiler mix the egg yolks and sugar. Add cream and heat until barely simmering- just bubbles around the edge of the sauce pan.
- Remove from heat and add remaining ingredients. Stir really well. The longer you stir the better the texture.
- Line a fine seive (or a clay flower pot or a Pashka mold) with cheese cloth. Turn the cheese mixture into the cheese cloth, Wrap the cloth to cover the cheese. Set the seive over a bowl to catch any liquid and refrigerate 24 hours.
- Remove cheese cloth, turn out onto a serving plate and serve with Pashka bread.
Notes
Nutrition is per Tablespoon.
Nutrition
Calories: 57kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 59mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.1mg