Tatiana’s Table by Paullina Simons

Author:Paullina Simons
Language: eng
Format: epub
Publisher: Open Road Media
Published: 2023-04-15T00:00:00+00:00

Paskha:

3lb (1.35kg) farmer cheese or ricotta

4 sticks (450g) unsalted butter, softened

2½ cups (560g) sugar

8 egg yolks

1 cup (225ml) heavy whipping cream

2 teaspoons vanilla extract

1 teaspoon ground cardamom

Optional:

1 cup (175g) golden raisins or sultanas

Run farmer cheese through the ricer twice into a large mixing bowl to make it as smooth as possible.

In the large bowl of a stand mixer cream butter with 1 cup (200g) sugar until the mixture becomes like thick sour cream.

Fold into farmer cheese until smooth.

Cream the egg yolks with 1 cup (200g) sugar until white. Fold into the cheese mixture.

Whip the heavy cream with the remaining ½ cup (100g) sugar until it becomes soft and thick.

Fold carefully into the cheese mixture.

Add vanilla and cardamom, and golden raisins or sultanas if using.

Fold the mixture into a cheese cloth, folded over two or three times, and hang like a hanging plant over a pot to catch the liquid for 12–24 hours. After it’s set, refrigerate. Or, you can rig something up in the fridge, as long as it’s hanging a few inches off the bottom shelf. Using a prepared Paskha mold doesn’t drain it properly and leaves it too soggy. It’s good to get as much moisture out as possible.

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