Custard-Cooked Paskha with Almonds
Paskha is an essential part of the Easter celebration — bring some joy to your loved ones! When you cook the mixture this way, it comes out as something interesting that doesn't taste anything like a plain cheese spread. Definitely give this one a try!
Cooking method
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Step 1:
Gently press the farmer cheese through a sieve with a spoon — this keeps the finished paskha lump-free. Beat the yolks with the sugar, doing it gradually since there's a lot of sugar for this many yolks. First just whip them with a mixer to a pale foam. Add one or two tablespoons of sugar, whip again for about a minute, add another spoonful, and whip again. After about five minutes you can add all the remaining sugar.
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Step 2:
Once the yolks are well beaten, add the sour cream. Mix in the softened butter and the sieved cheese, beating with the mixer until you have a smooth cream. Set the bowl of cheese mixture over a double boiler on low heat and cook the paskha, stirring constantly. For the first ten minutes or so the mixture melts, then it gradually thickens. After another 20 minutes you can take it off the heat.
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Step 3:
Set the pot right into a container of cold water. As it cools, keep stirring constantly so it doesn't separate. You'll need to change the water a few times as it warms up. Into the cooled cheese mixture, stir the rinsed raisins, the coarsely chopped peeled almonds, and the zest of one orange.
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Step 4:
Pack the mixture into a mold lined with damp cheesecloth folded in several layers. A wooden bowl works well as a mold — ideally one with a hole in the bottom so liquid can drain from the cheese. If you don't have one, use a regular salad bowl, but then simmer the cheese mixture an extra 20-30 minutes to cook off the excess liquid. Fold the cheesecloth edges over the top, set a flat board on it, and place a small weight on the board. Refrigerate for a day.
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Step 5:
The next day, remove the weight and board, set a plate on top, and invert the paskha onto it. Carefully peel off the cheesecloth and decorate.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese 'vitalinia' - 64 kcal/100g
- Cottage cheese 'morning' ( 'danone') without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Almonds nuts - 609 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Orange peel - 97 kcal/100g
- Egg yolks - 352 kcal/100g
