Almond paska
Description
This recipe won't take much time. 1. The preparation of almond Easter cheese (paskha) is actually quite simple and doesn't take long. First, deal with the nuts. Blanch the almonds to remove their skins. It's best to pour boiling water over them, then dry them slightly. 2. Grind the almonds. You can use a blender, mortar, or even a kitchen mallet. You may leave a few noticeable nut pieces for texture, or grind them completely into flour. 3. In a bowl, combine the ground almonds with powdered sugar. 4. In a separate container, whip the cream using a mixer. 5. Rub the cottage cheese through a fine sieve to remove any lumps. 6. Gradually mix the cottage cheese with the almonds and sugar until smooth and uniform. 7. Gently fold in the whipped cream and stir well. 8. You can use any dried fruits you like; it's advisable to pour boiling water over them first so they become soft. Add the dried fruits, once drained, into the cheese mixture. 9. Line the paskha mold with cheesecloth, leaving the edges loose. Transfer the cheese mixture into the mold and wrap it tightly in the cloth. 10. Place a weight on top and refrigerate for approximately 24 hours. 11. Once the homemade almond paskha is ready, remove it from the mold and decorate as desired. Serve chilled.