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Gallery Paskha Credit: John Kernick Recipe Summary prep: 25 mins total: 8 hrs 25 mins Servings: 12
Ingredients Ingredient Checklist 2 pounds fresh farmer cheese, room temperature 6 egg yolks, room temperature 1 1/2 cups sugar 3 sticks unsalted butter, room temperature 1/4 teaspoon grated fresh nutmeg Zest of 1 orange 1/3 cup finely chopped candied citron or lemon peel 1 cup heavy cream 1 tablespoon pure vanilla extract Assorted dried fruits, for decorating (optional)
Cook’s Notes Martha’s paskha molds come from Maxim Kudinov. You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.
Gallery Paskha Credit: John Kernick
Recipe Summary prep: 25 mins total: 8 hrs 25 mins Servings: 12
Gallery
Paskha Credit: John Kernick
Paskha
Credit: John Kernick
Paskha
Recipe Summary prep: 25 mins total: 8 hrs 25 mins Servings: 12
Recipe Summary
prep: 25 mins total: 8 hrs 25 mins
Servings: 12
prep: 25 mins
total: 8 hrs 25 mins
prep:
25 mins
total:
8 hrs 25 mins
Servings: 12
12
Ingredients
Ingredients
- 2 pounds fresh farmer cheese, room temperature 6 egg yolks, room temperature 1 1/2 cups sugar 3 sticks unsalted butter, room temperature 1/4 teaspoon grated fresh nutmeg Zest of 1 orange 1/3 cup finely chopped candied citron or lemon peel 1 cup heavy cream 1 tablespoon pure vanilla extract Assorted dried fruits, for decorating (optional)
Directions
Press cheese through a medium strainer set over a bowl.
Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla.
Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight.
Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.
Cook’s Notes Martha’s paskha molds come from Maxim Kudinov. You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.
Cook’s Notes
Martha’s paskha molds come from Maxim Kudinov. You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.
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All Reviews for Paskha
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Paskha
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
