Paskha

Ingredients

• • 1 kg firm fresh cheese (well drained)
• • 5 egg yolks
• • 200 g sugar (or 160 g honey, or a mix)
• • 200 g butter
• • 200 ml thick cream
• • 125 g flaked almonds
• • 125 g raisins (ordinary or Smyrna)
• • 125 g candied fruit, diced (can be doubled)
• • Candied fruit for decoration
• • Grated zest of one lemon
• • 1 vanilla pod (finely chopped)

Method

1. Pass through a sieve 1 kg of very fresh, firm cheese that has been pressed beforehand.
2. Add 200 g of melted butter, a cup of cream and 5 egg yolks beaten with sugar until pale, then the vanilla, lemon zest, 125 g of finely chopped almonds, 125 g of raisins (blanched and dried) and the finely diced candied fruit.
3. Work the mixture for a long time (about 10 minutes with a mixer) to get a perfectly smooth, creamy mass.
4. Line the carved wooden paskha mould with damp gauze, fill it with the mixture, close it, turn it over and press it, in a cold place, overnight, over a container to drain.
5. Turn out when setting the Easter table.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).