Pumpkin-vanilla Easter dessert
Description
The recipe won't take much time. So, I'll tell you. Serve chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients, mold, and cheesecloth. Let's get started!
- 2
Step 2
2. Boil the peeled and seeded pumpkin in a small amount of water until soft. Make sure all the liquid has evaporated.
- 3
Step 3
3. Place the cottage cheese, sugar, and cream or butter into the grinder bowl. If the cream is good and fatty, it will whip easily and turn into a light, airy mixture. If you're unsure, add a piece of butter at room temperature. Turn on the machine for a few minutes and blend until the mixture becomes smooth and uniform.
- 4
Step 4
4. Set aside half of the cottage cheese mixture in a small bowl, add the soaked raisins and vanilla sugar, and mix well.
- 5
Step 5
5. To the second half of the cottage cheese mixture, add the prepared pumpkin and ginger.
- 6
Step 6
6. Blend until a smooth pumpkin-cottage cheese mixture forms.
- 7
Step 7
7. Line the mold with two layers of clean, damp gauze. Place it into a small plate to collect the liquid. Fill it with the cottage cheese mixture, alternating vanilla and pumpkin layers. Cover with the ends of the gauze.
- 8
Step 8
8. Place a small plate on top, then put a weight on it, such as a cup filled with water or a jar. Place the paskha in the refrigerator in this form for 11–12 hours. Periodically drain off the liquid.
- 9
Step 9
9. After 12 hours, turn the paskha onto a small plate, carefully remove the mold and the cheesecloth. The paskha is ready!
- 10
Step 10
10. Here's a bright and festive Easter dessert! Give it a try!