Light Easter dessert (Paskha)
Description
The recipe won't take much time. This light cottage cheese paska doesn't require baking, but it needs to be chilled and pressed for several hours to imprint the pattern on the dessert. For this, you'll need a special form in the shape of a square cone. It's advisable to place the cottage cheese mixture into a double layer of cheesecloth. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Place the cottage cheese into a deep container and thoroughly mash it with a fork, breaking up any large lumps. Separate the chicken egg into yolk and white. Add the yolk to the cottage cheese, and use the egg white in another recipe. Add sugar, and optionally include vanilla sugar. It is very important that the egg is a high-quality, farm-fresh one. You can also boil the egg and use the cooked yolk instead of the raw one!
- 3
Step 3
Grate the lemon zest directly from the lemon into the container with the cottage cheese.
- 4
Step 4
Slightly melt the butter in the microwave or over a water bath. Pour it into the container. Do not substitute butter with margarine or spread! Thoroughly knead the entire cottage cheese mixture until all ingredients are evenly blended together.
- 5
Step 5
Line the mold with a double layer of cheesecloth, letting the ends hang over onto the plate. Place the cottage cheese mixture into the mold and press down firmly.
- 6
Step 6
Tuck the edges of the cheesecloth inward and place a weight on top. Put the entire mold in the refrigerator or place it in a cold place for about 2 hours, until the butter hardens.
- 7
Step 7
After the specified time, unfold the ends of the cheesecloth, turn the mold upside down onto a plate, and pull the cheesecloth edges. The paska will come out of the mold onto the plate. Decorate it to your liking and serve.