Russian Paskha
Russian Paskha

Hello, I am Clara. Today, we’re going to prepare russian paskha recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Russian Paskha Recipe

Russian Paskha is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Russian Paskha is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook russian paskha using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Russian Paskha:

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

Instructions to make Russian Paskha:

  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.

So that is going to wrap this up for this exceptional dish russian paskha recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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