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Served with Kulich.
Yield: 12 servings
- 1 pound
Quark (may be substituted with fromage blanc)
- 1 cup
sugar
- 5½ ounces
butter (1¼ sticks)
- 2 egg
yolks
- 1 vanilla
bean (split)
- 1¼ cups
cream (whipped)
Decoration
- Fresh
and dried berries
- Almond
slivers
- Raisins
- Mint
Method:
Drain the quark in a colander lined with a cheesecloth overnight. The next
day, smooth the quark in a mixer. Mix the cheese with sugar, butter, vanilla
bean and egg yolk. Cook in a heavy-bottomed pan until the mixture thickens.
Do not let boil. Cool down. Fold in whipped cream. Set up in a Paskha mold*
lined with cheesecloth and let sit overnight. If you don't have a Paskha
mold you can use a ceramic flowerpot that has holes on the bottom. Unmold
the Paskha and decorate with fresh and dried berries, raisins, almonds and
mint.
To Serve
Cut off the top piece of the Paskha (the tip of the pyramid) and then slice
horizontally in ½-inch slices. This way if you don't serve all of the Paskha
at once you can place the hat back on and keep your Paskha from drying out.
Use a hot ice cream scoop to portion out Paskha and serve with Kulich.
* Paskha is traditionally marked with the orthodox cross. A special pyramid-shaped,
perforated wooden mold called a pasochnitsa, lined with muslin, is
used. This leaves an imprint of the cross on the surface and often other
decorations as well.
Wine
Suggestions
- Tokaji
(sweet Hungarian dessert wine)
- FireBird
Honey Vodka
- Russian
Tea
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