Pashka

Pashka

By
From
A la Grecque
Serves
12
Photographer
Mark Roper

A celebratory Easter dessert that looks stunning, especially when decorated with fresh or crystallised violets and served in an attractive wine glass or glass dish.

Ingredients

Quantity Ingredient
4 egg yolks
200g caster sugar
250ml pouring cream
1/2 vanilla pod
750g ricotta
200g unsalted butter, softened
125g raisins
150g glace apricots, finely chopped
150g glace figs, finely chopped
150g candied orange peel, finely chopped
150g flaked almonds, toasted
2 teaspoons rosewater
2 teaspoons orange zest, finely grated
fresh or crystallised violets, (optional) to serve

Method

  1. Combine the egg yolks and sugar in a stainless steel mixing bowl and whisk until pale and creamy.
  2. Pour the cream into a heavy-based saucepan. Split the piece of vanilla pod and scrape the seeds into the pan. Add the pod as well and bring to the boil. Remove from the heat, remove the vanilla pod and pour onto the eggs and sugar, whisking all the time.
  3. Half-fill another large saucepan with water and bring to the boil. Sit the bowl on top of the saucepan of boiling water, making sure the water doesn’t touch the bowl. Cook, stirring continuously with a wooden spoon, until the temperature reaches 83ºC. If you don’t have a thermometer, the custard should be thick enough to coat the back of the spoon.
  4. In a different bowl, beat the ricotta with the softened butter. Slowly pour the hot custard onto the ricotta mixture, stirring until well combined. Fold in the chopped fruit, peel, nuts, rosewater and zest.
  5. Spoon into individual moulds or serving glasses and refrigerate. Decorate with fresh or crystallised violets, if using, and serve.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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