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Half an Hour to Cooking Perfect Russian Paskha

Hoping to dine Russian Paskha a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with useful procedures on producing a Russian Paskha like a famous chef made.

Russian Paskha

We hope you got insight from reading it, now let's go back to russian paskha recipe. To make russian paskha you need 7 ingredients and 11 steps. Here is how you cook it.

To cook an unforgettable Russian Paskha, here are the materials needed:

  1. Prepare 600 g of Ricotta (to replace quark).
  2. Use 1/2-3/4 cup of 14% (or fatter) sour cream.
  3. Prepare 1/2 cup of unsalted butter.
  4. Get 1/2 cup of rinsed and dried raisins.
  5. Prepare 1 tsp of vanilla sugar.
  6. Get 1/2-2 tsp of white sugar (depending on how sweet you want it to be).
  7. Provide 1/4 cup of succade and/or crushed hazelnuts (optional).

After preparing the materials, now you are ready to cook your tasty Russian Paskha by following the instructions below:

  1. You will also need a Paskha plastic mold (such as this one: https://www.amazon.com/dp/B00HNVFXWE/ref=cm_sw_r_cp_apa_fUpXBbCAPHHW2) and a cheesecloth (approximately 2' x 2'). Preparation: Thaw the butter for 2 hours outside of the fridge until soft (can also use microwave). Meanwhile, pour boiled water over raisins and let sit for 10 minutes. Drain and let raisins dry..
  2. Strain ricotta through the mesh strainer 3-4 times to give it the fluffy consistency of the quark. Leave it in a bowl..
  3. In a separate container mix all the sugars with the sour cream. Blend the mixture with spoon until it becomes liquid..
  4. Add the obtained sweet mixture to the fluffed ricotta..
  5. Add the softened butter to the bowl as well..
  6. Whip the contents of the bowl using a mixer on medium speed..
  7. At this point, add the raisins (+ optional: succade and/or crushed hazelnuts) to the final mix. Blend them well evenly into the mix..
  8. Carefully line the Paskha mold with the cheesecloth (opening towards the wider end of the mold). Make sure you have enough loose cheesecloth at the opening. Slowly pour the final mixture into the lined mold. Hold the cheesecloth edges to prevent it from being sucked into the mold..
  9. Close the wider mold opening with a few layers of loose cheesecloth. Place the mold on a small grill. Place the grill on top of a glass bowl. The bowl will serve as the draining dish. Place a heavy object (preferably a jar) of 2 L or more on top of the mold. This will serve as the weight to apply pressure and drain the excess moisture from Paskha. Place the mold and the draining system into the fridge..
  10. Allow Paskha to be drained for 2-3 days prior to serving. Once ready, flip the mold carefully onto the serving dish, and remove the mold, then the cheesecloth..
  11. Optional: May decorate with sugar icing for presentation..

Paskha is a Russian dish consisting of tvorog (farmer's cheese), butter, sugar, egg yolks, cream, and vanilla for flavoring. The dessert is traditionally prepared for Easter, its white color symbolizing Christ's. In Russia, tvorog (quark or cottage cheese) is a childhood favorite. It is eaten fresh with sour cream or milk, as well as inside pies, buns, and pastries. Paskha is traditionally prepared in the Russian kitchen at Easter and may be eaten on the earliest Easter Sunday, the end of Lent.

Recipe : Russian Paskha

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step by step to make Russian Paskha

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