Custard Easter
5 servings
40 minutes
Zavarnaya paskha is a delicate, airy dessert traditionally prepared for Easter celebrations in Russia. Its roots go deep into the history of Orthodox traditions, symbolizing joy and light. The base of the dish consists of carefully strained cottage cheese combined with cream, yolks, and butter, giving the paskha a velvety texture. The taste of this treat is sweet with subtle vanilla notes, while added candied fruits and raisins provide bright accents. The uniqueness of zavarnaya paskha lies in its mass undergoing thermal treatment, making it particularly rich and soft. This dish is not just a delicacy but a true symbol of family warmth that gathers loved ones around the festive table.
1
The cottage cheese for making custard Easter should be uniform, without lumps. Therefore, it should be passed through a meat grinder (possibly twice) and then strained through a sieve twice.
- Semi-fat curd cheese (9%): 500 g
2
Take the butter out of the fridge, cut it into pieces and leave it in a warm place for 15-20 minutes to soften, then cream the butter with sugar until white.
- Butter: 150 g
- Sugar: 150 g
3
Mix the cream with the yolks, place in a water bath to heat and stir until thickened.
- Cream 20% fat: 200 g
- Egg yolk: 4 pieces
4
Soak the raisins in hot water for 15 minutes. Then drain it and dry the raisins with paper towels.
- Raisins: 50 g
5
Mix cream, butter, cottage cheese, and vanilla sugar, then add raisins and candied fruits, and mix everything thoroughly.
- Cream 20% fat: 200 g
- Butter: 150 g
- Semi-fat curd cheese (9%): 500 g
- Vanilla sugar: 25 g
- Raisins: 50 g
- Candied fruit: 50 g
6
Line the mold with cheesecloth, fill it with the mixture, and place it under a weight in the refrigerator for at least three days.
