Paskha (Easter cheese dessert) with boiled condensed milk
I present to you a recipe for an incredibly delicious Paskha. The dessert is tender, with a pronounced caramel note. Any berries, raisins, candied peel or nuts can be used as filling. This amount of ingredients makes 1 Paskha 12 cm in diameter and 10 cm in height.
- 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 50 g
- eggs 2
- boiled condensed milk 300 g
- cream 150 ml
- vanilla sugar 10 g
- candied peel 100 g
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Instructions
Step 1 of 16
Mix the eggs with sugar and vanilla sugar.
Step 2 of 16
Mix thoroughly.
Step 3 of 16
Pour in the cream.
Step 4 of 16
Stirring constantly, cook the mixture until thickened, then let it cool.
Step 5 of 16
Rub the farmer's cheese through a sieve or blend it with a blender.
Step 6 of 16
Add boiled condensed milk to the mixture.
Step 7 of 16
Mix the ingredients.
Step 8 of 16
Add softened (not melted) butter.
Step 9 of 16
Mix again.
Step 10 of 16
Add the prepared cream-egg mixture.
Step 11 of 16
Mix until smooth.
Step 12 of 16
Add candied peel.
Step 13 of 16
Mix.
Step 14 of 16
Line a Paskha mold with two layers of cheesecloth (if no mold is available, a colander or a new flower pot will work), leaving the edges hanging. Transfer the farmer's cheese mixture inside.
Step 15 of 16
Wrap the edges of the cheesecloth and place the mold in a bowl or plate to collect the whey. Place a weight on top (for example, a jar of water with a closed lid). Leave in the refrigerator for 12 hours, then remove the cheesecloth and flip the mold.
Step 16 of 16
Decorate the dessert as desired (in this case, confectionery sprinkles and a mastic figure were used).
