Pashka
7th April 2012

Pashka

By Lauren Photography by Adam
 

This Easter, Kate and I thought we would try our hand at making Pashka to serve alongside Kurt’s Kulich. Akin to a crust-less cheesecake, this custard based treat is a Russian Orthodox dish made with ingredients that were forbidden during the fast of lent. It is traditionally made before Easter, and taken to the church to be blessed on Good Friday before being served on Easter Sunday. It is eaten spread on slices of Kulich.

Easter in New Zealand is a time to spend with family, get away for a long weekend, and enjoy the last BBQ before winter sets in. Compared to our young country’s casual approach, I find foods steeped in ritual like Pashka fascinating. Having it on my Easter table brings a sense of occasion and weight to the feast.

This version with its rustic form and cherry sauce is a little twist on the traditional, but still a very delicious way to end an Easter feast!

Ingredients

Serves 12
  • Pashka
  • 180g caster sugar
  • 200 ml full cream milk
  • 1 tsp vanilla extract
  • 4 egg yolks
  • Juice from one orange
  • Zest from 2 oranges
  • 100g ‘Berry Zest’ – a mix of dried goji berries, cranberries, cherries and golden raisins
  • 100g orange flavoured cranberries
  • 100g dark chocolate, finely chopped
  • 100g white chocolate, finely chopped
  • 70g shelled pistachios, finely chopped
  • 650g ricotta
  • 200g crème fraîche
  • 75g unsalted butter, melted
  • Sauce
  • 675g jar pitted cherries, drained
  • 1 cup juice from cherries
  • Juice 1 orange
  • 80g caster sugar
  • ½ tsp almond essence
  • 20 g cornflour

    Method

    • Pashka
    • 1. Place egg yolks and sugar into a bowl and whisk together until the colour becomes pale. Add milk and vanilla and whisk to combine.
    • 2. Place the mixture in a saucepan and cook over a medium heat stirring constantly. Once the custard has thickened place in a bowl and cover. Set aside to cool completely.
    • 3. Combine orange juice with dried fruit and cranberries in glass bowl, cover and set aside for 30 minutes.
    • 4. Place ricotta, crème fraîche and cold custard into a bowl (use a stand mixer if you have one otherwise a wooded spoon and a good string arm will do) and blend until combined. Scrape down sides of bowl if necessary. Add melted butter and beat through. Add the dried fruit with juice, chopped chocolate, nuts and zest. Mix well.
    • 5. Lay out some muslin cloth and place the mixture into it. Tie the top quite tightly with some string and suspend the resulting ‘pouch’ over a bowl in the fridge. (You could tie the pouch onto a wooden spoon and lay the spoon across the top of a bowl or pot.) Allow to drain for 24 hours.
    • 6. Carefully unwrap the Pashka and place on a serving dish, drizzle with the sauce and cherries to serve.
    • Sauce
    • Place all the ingredients except cherries in a small saucepan and simmer over a medium heat, stirring until sugar is dissolved. Reduce heat to low simmer and cook until sauce has reduced by half. Add cherries and stir through. Leave to cool before serving.
     

    COMMENTS

    1. Time for a Little Something

      Wow, this looks really amazing! I think traditional foods are so important at holidays, whether you’re religious or not. That can include new traditions that you create yourself! A sense of ritual gives a sense of belonging and shared experience :) Jemma at timeforalittlesomething.com

    2. Lauren

      Thanks Jemma – you’re quite right, creating new traditions is a perfect way to create a shared experience :)

    3. Alessandra

      Yum, I like the name and all, it would really make Easter feel special.

      Ciao
      Alessandra
      http://alessandrazecchini.blogspot.co.nz/

    4. Lauren

      Hi Alessandra,
      Thanks for your comment, it is really delicious! I hope you had a lovely Easter!
      Lauren

     

    Post Your Comment






    © Fisher & Paykel Appliances Limited. All writing and photography are © Fisher & Paykel 2014 unless indicated otherwise. All rights reserved.