Easter paskha for chocolate lovers
Chocolate paskha, 2011, decorated with dried apricots
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Chocolate paskha
(Šokolaadisõbra kohupiimapasha)
Serves 8
Chocolate paskha, 2009, decorated with candied kumquats
500 g curd cheese (kohupiim/tvorog) or ricotta
100 ml whipping cream
100 g dark chocolate, chopped
75 g butter, cut into cubes
50 g caster sugar
handful of dried apricots
handful of dried seedless raisins
Place raisins and apricots into a colander, pour over boiling water and drain thoroughly. Put aside.
Place cream, chocolate and butter into a small heavy saucepan and heat gently, stirring with a wooden spoon, until chocolate and butter are melted and you've got a luscious brown sauce. Remove the pot from the heat and immediately fold in the curd cheese, sugar, apricots and raisins. Mix until combined.
Line a special paskha-dish or a fine sieve with a double layer of cotton muslin that you've rinsed under cold water and wrung dry. Pour the curd cheese mixture into the dish, place a small plate on top. Place the filled paskha-dish over a bowl to collect any whey liquid that will drip out of the paskha.
To serve, turn the paskha onto a plate, remove the muslin and paskha dish or sieve.
Decorate as you please - I love the contrast of chocolate-coloured paskha and something orange (apricots, candied kumquats etc).
Sumber http://nami-nami.blogspot.com/
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