Paskha (Easter cheese dessert) with Caramel and Pecans
I'm sharing a recipe for an incredibly delicious dessert. This Paskha has a delicate creamy taste that everyone will enjoy. The main highlight is the preparation technique without using cheesecloth: first, the dessert is frozen to achieve a sharp and beautiful pattern, after which it is moved from the freezer to the refrigerator for 6-8 hours.
- 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
- brown sugar 30-50 g
- eggs 2
- caramel 150 g
- pecan nuts 100 g
- cream 150 ml
- vanilla sugar 10 g
Instructions
Step 1 of 19
Add sugar and vanilla sugar to the eggs.
Step 2 of 19
Mix.
Step 3 of 19
Add cream.
Step 4 of 19
Mix.
Step 5 of 19
Cook, stirring, until thickened. The mixture should have the consistency of very thick sour cream. Let it cool.
Step 6 of 19
Chop the nuts.
Step 7 of 19
Blend the farmer's cheese (or rub through a sieve).
Step 8 of 19
Add caramel.
Step 9 of 19
Mix.
Step 10 of 19
Add softened (not melted) butter.
Step 11 of 19
Mix.
Step 12 of 19
Add the cream-egg mixture.
Step 13 of 19
Mix.
Step 14 of 19
Add nuts.
Step 15 of 19
Mix.
Step 16 of 19
Wrap the top of the Paskha mold well with plastic wrap (I also secured it with rubber bands).
Step 17 of 19
Flip it over. Place on a flat plate.
Step 18 of 19
Fill with the cheese mixture. Put in the freezer for 12–15 hours.
Step 19 of 19
Then remove the Paskha from the mold. Place in the refrigerator for 6–8 hours.