Eastern European Molded Cheese Easter Dessert (Paska / Paskha) Recipe
An Eastern European molded cheese dessert, also known as paska or paskha, is a rich Easter treat.
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Instructions
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Prepare a double boiler with barely simmering water.
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Sieve or mill the farmers cheese; set aside.
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In the top of the double boiler, combine egg yolks, sugar, and cream.
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Place the top over the simmering water and heat, stirring constantly, until bubbles form at the edges; do not curdle.
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Remove from heat. Stir in the reserved cheese, almonds, raisins, citron, and vanilla. Add butter and continue stirring until the mixture cools completely.
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To mold: Line a paska mold (or new terra cotta pot) with a double layer of dampened cheesecloth. Pour in the mixture, cover with more damp cheesecloth, and weigh down. Alternatively, wrap the mixture in a double layer of damp cheesecloth and twist into a tight ball.
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Place the mold or cheesecloth-wrapped ball in a colander set over a bowl to catch runoff. Refrigerate for 24 hours. For a perfectly round ball, tie the cheesecloth with twine and suspend it from a refrigerator rack over a bowl.
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Unmold onto a serving plate. Decorate with almonds, cherries, candied citron, or green leaves as desired. Slice thinly to serve.