Frozen Easter Pashka With Cherry Sauce
Make on Fresco
A very traditional Russian Easter recipe, with my change up to frozen to make it easier! The sauce is to die for all on it's own, I cannot stop!
Well it is that time of year again…later than usual this year, but strangely here sooner than ever! Easter Bunny's will be hopping all over the place I'm told in a few weeks. This recipe is a traditional Russian Easter cheesecake, and although rich, is very more-ish. It should be made well in advance of needing it as it needs time for the flavours to develop. NOrmally this is a drained cheesecake, pressed even into a mould with tiny holes in it so that all the liquid will drain away leaving you with a creamy cheesecake texture, but I am too impatient for that and I froze it instead, even though I have done the drained version before. This is EASIER! You should defrost it in the fridge, make the sauce on the day you will serve it and well...Hoppy Easter!
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Need
-
Pashka (Custard)
- 150 Grams raw caster sugar BUY
- 1 vanilla bean BUY
- 200 Grams whole milk
- 4 egg yolks
- 20 Grams Kirsch
- 100 Grams craisins
- 100 Grams chocolate dark, in pieces BUY
- 50 - 60 Grams chocolate white in chunks BUY
- 80 Grams shelled pistachios
- 500g Grams Fresh Ricotta Cheese well drained Recipe
- 200 Grams Creme Fraiche (homemade) or full fat sour cream Recipe
- 75 Grams unsalted butter melted BUY
-
Sauce
- 1 x 700 Gram jar pitted Morello cherries drained
- 250 Grams reserved syrup from jar of cherries
- 50 Grams fresh orange, juice
- 80 Grams raw caster sugar BUY
- 1/2 Teaspoon almond extract
- 40 Grams cornflour or cornstarch
Do
- 1
Place the vanilla bean into a cold oven set to 200°C and roast it for 10 minutes exactly. Remove from the oven and cool.
- 2
Place vanilla bean and sugar into the Thermomix bowl and mill 10 sec/speed 8.
- 3
Add milk and yolks and cook 8 min/80ºC/speed 4.
- 4
Pour into separate bowl and cool this custard completely.
- 5
Meanwhile, combine the kirsch with craisins in glass bowl, cover and set aside for 30 minutes.
- 6
In clean and dry Thermomix bowl, place chocolate and pistachios and chop 2 sec/speed 6. Set aside.
- 7
Place ricotta, crème fraîche/sour cream and cold custard into Thermomix bowl and blend 30 sec/speed 7. Scrape down sides of bowl if necessary. Turn dial down to speed 3 and add melted butter through hole in lid, allowing 1 minute to incorporate.
- 8
Add craisins with kirsch and chopped chocolate and nuts. Mix 2 sec/speed 5 until just blended.
- 9
Pour mixture into moulds of choice and place into the freezer overnight or until solid.
- 10
To make Cherry Sauce: place all ingredients except the cherries into Thermomix bowl and cook 4 min/80ºC/speed 4.
- 11
Cook 8 min/90ºC/speed 4 until sauce thickens.
- 12
Add drained cherries and mix just to warm through.
More
Turn pashkas out onto serving platter and drizzle with sauce and cherries. I suggest defrosting them in the fridge until a fork or spoon will cut through them easily before serving.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
