Paskha

By Valli Little

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Paskha is a traditional Russian Easter dessert.

All you have to do is throw all your ingredients of Paskha

  1. 300g ricotta cheese
  2. 250g mascarpone
  3. 100g caster sugar
  4. 1 teaspoon vanilla extract
  5. 75ml double cream
  6. 50g toasted almonds, finely chopped
  7. 50g good-quality chocolate, finely chopped
  8. 125g glace fruits, finely chopped (such as apricots, cherries and peaches)

The instruction how to make Paskha

  1. Line the pots with a double layer of muslin, allowing excess to hang over the sides.
  2. Place the ricotta, mascarpone, caster sugar and vanilla in a food processor and whiz until smooth. Transfer to a bowl.
  3. Lightly whip the cream, then fold into the cheese mixture with the almonds, chocolate and fruit. Spoon into the prepared pots and fold over the excess cloth. Cover with a saucer and place a weight on top. Refrigerate overnight.
  4. Remove saucer and weight from the paskha and unfold the cloth. Invert pots onto a serving plate, peel off the muslin and serve with the baked figs (see related recipe).

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