Pashka, the Russian word for Easter, is one of a few ritual foods served at an Orthodox Easter in Russia. Perfect any time of the year dessert…
Sophia Lindop’s Pashka
You will need
75 g mixed citrus peel
45 g raisins
45 g dried cranberries
45 g dried candied kumquat (or ginger)
2 tbsp brandy
100 g unsalted butter, softened
110 g caster sugar
2 egg yolks
750 g fresh ricotta
1 tsp vanilla extract
Finely grated zest of one lemon
2 tbsp lemon juice
50 g flaked almonds, toasted and cooled
Half a cup of double thick cream
Sophia Lindop’s Going Home, her new book – read more here – http://sophialindop.com/
What you will do
Line a 2 litre dome-shaped bowl with a damp muslin cloth. Place all the fruit in a separate bowl with the brandy and allow to soak for at least 15 minutes.
In a separate bowl, cream the butter and caster sugar using an electric beater until thick and pale. Add egg yolks, one at a time, beating well after each addition. Add the ricotta, vanilla extract, zest and mix well.
Using a wooden spoon, fold in the soaked fruit, lemon juice and almond flakes. Lastly, fold in the cream.
Spoon into the lined bowl and fold the hanging bits of cloth over to cover. Refrigerate for at least 8 hours.
Turn out and decorate.
Read more about Sophia Lindop and her offerings – CLICK HERE