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Cottage cheese paskha

A delicate texture, light English cream, and nostalgic aromas—a chef Guram's interpretation of the traditional paskha, inspired by his grandmother's cottage cheese cake.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Dessert

Goes with

Limonati by Borjomi citrus

Recipe author

Guram Bagdoshvili

Ingredients

Cottage cheese cake

cottage cheese

2 gram

Sour cream

250 gram

Butter

200 gram

white raisins

100 gram

roasted walnuts

100 gram

Dried apricots

100 gram

Walnut jam

50 gram

Watermelon jam

50 gram

Cloves

1 teaspoon

cinnamon

1 teaspoon

cardamom

1 teaspoon

vanilla

15 gram

Lemon peel

15 gram

English cream

crème

100 gram

Egg yolk

3 piece

Sugar

2 table spoon

step

English cream:

Over low heat, bring the heavy cream, egg yolks, and sugar to a boil. Then cool.

step

Beat the butter with a mixer until it is white.

step

Add the strained cottage cheese and sugar, and mix well.

step

Add sour cream, raisins, walnuts, dried fruit, preserves, and spices (cloves, cinnamon, cardamom).

step

Finally, stir in the English cream.

step

Place the prepared mixture in the molds and refrigerate for 48 hours.

Serve

Enjoy!

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