Monday, 9 April 2012

Easter food 3: Pasha

Caution: hideous amounts of dairy involved so skip this post if you avoid dairy!

This is actually my favourite easter food (apart from the obvious chocolate, but since that's eaten outside of the easter times it doesn't count). I've never made it before and have always thought it's really difficult to make since you need all sorts of things that sounded too inconvenient. Well yesterday I proved myself wrong because it actually turned out to be really easy, just as most things I try seem to be :) And it is by far the best-tasting pasha I've ever had. So here is my recipe for this Russian easter dessert:

Pasha for 8

500 g organic quark
4 dl organic whipping cream
200 g organic butter
1-2 dl palm sugar/honey/agave syrup
2 egg yolks
the juice of 1 lemon
the grated peel of 1 orange
1 dl crushed organic almonds
1dl mixed dried organic fruits
3 tsp organic natural vanilla
a pinch of quality salt
some raisins or other fruits for decoration

a thin tea towel or a cloth meant for cooking
a strainer

1. Let the butter soften in room temperature for a while. Then mix the soft butter and sugar in a bowl until fluffy. Whip the cream in a separate bowl. Add the content of one bowl to the other and throw in the rest of the ingredients too. Mix until homogenous.

2. Line a strainer with thin cloth, put the strainer in a bowl so that a little space is left at the bottom of the bowl. Pour the pasha mixture in the clothed strainer and cover with a plate turned up-side-down. Put in the fridge to strain over night.

3. The next day, take hold of the strainer and the plate (leaving the bowl) and turn the whole thing around so that the plate is now the right way up and the pasha is neatly on top. Remove the strainer and the cloth and your pasha is done! If you want you can decorate it with some imaginative designs :)

Happy easter!


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