Paskha (Easter cheese dessert) with Marmalade and Condensed Milk
Greetings! I am sharing a recipe for an incredibly delicious Paskha. The dish turns out very delicate, with a cream-like texture. You can use any additions to your taste (dried fruits, nuts, candied fruits), however, I believe that marmalade fits best here.
- Total cooking time
- not set
- Number of servings
- 1
- Recipe difficulty
- 3 / 5
Ingredients
for 1 serving
- farmer's cheese 500 g
- butter 150 g
- sugar 70-100 g
- eggs 2
- condensed milk 300 g
- cream 150 ml
- vanilla sugar 2 tsp
- marmalade 300 g
Instructions
Step 1 of 15
Cut the marmalade into small pieces.
Step 2 of 15
Combine sugar, vanilla sugar and eggs.
Step 3 of 15
Pour in the cream.
Step 4 of 15
Cook until thickened, stirring constantly. Let it cool.
Step 5 of 15
Pass the farmer's cheese through a meat grinder or rub it through a sieve.
Step 6 of 15
Add softened (not melted) butter.
Step 7 of 15
Mix.
Step 8 of 15
Stir in the condensed milk.
Step 9 of 15
Mix.
Step 10 of 15
Add the mixture of cream and eggs.
Step 11 of 15
Mix.
Step 12 of 15
Add the marmalade pieces.
Step 13 of 15
Mix.
Step 14 of 15
Line a Paskha mold with two layers of cheesecloth (if you don't have a mold, a colander or a new flower pot will work). The cheesecloth should hang over the edges. Place the cheese mixture inside.
Step 15 of 15
Wrap the edges. Place the mold in a bowl or plate to collect the whey. Put a weight on top (I used a closed jar of water). Place the mold with the weight in the refrigerator for 12 hours. After that, remove the cheesecloth from the edges, flip the mold and completely remove the cheesecloth.