Frozen Easter Pashka With Cherry Sauce

by

Tenina Holder

POSTED March 11, 2021 (LAST UPDATED October 11, 2021)

Serves

10

Total Time

1hrs 30mins

Calories

609

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!

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    75 g (about ¼ cup)melted

  • Vanilla bean icon
    Vanilla bean

    1 (about 3 g)

  • Golden caster sugar icon
    Golden caster sugar

    230 g (about 1 ¼ cups)

  • Milk icon
    Milk

    200 g (about ¾ cup)

  • Egg yolk icon
    Egg yolk

    4 (about 80 g)

  • Kirsch icon
    Kirsch

    20 g (about 1 ¼ tablespoons)

  • Raisins icon
    Raisins

    100 g (about ½ cup)halved

  • Dark chocolate icon
    Dark chocolate

    100 g (about ½ cup)broken up

  • White chocolate icon
    White chocolate

    50 g (about ¼ cup)broken up

  • Pistachios icon
    Pistachios

    80 g (about ¾ cup)

  • Crème fraîche icon
    Crème fraîche

    200 g (about ¾ cup)

  • Ricotta cheese icon
    Ricotta cheese

    500 g (about 2 ¼ cups)drained

  • Fruit syrup icon
    Fruit syrup

    250 g (about ¾ cup)

  • Orange juice icon
    Orange juice

    50 g (about 3 tablespoons)

  • Almond extract icon
    Almond extract

    ½ teaspoon (about 2 g)

  • Cornflour icon
    Cornflour

    40 g (about ¼ cup)

  • Canned morello cherries icon
    Canned morello cherries

    700 g (about 4 ½ cups)drained

    METHOD


  • 1. Add vanilla bean to a clean baking sheet
  • 2. Bake - 10 min, 200°C
  • 3. Remove
  • 4. Let cool on round wire rack - 10 min
  • 5. Transfer vanilla mixture to TM5 bowl
  • 6. Add golden caster sugar to the TM5 bowl
  • 7. Blitz - approx 10 sec, speed 8
  • 8. Then add milk and egg yolk to the TM5 bowl
  • 9. Cook - approx 8 min, 80°C, speed 4
  • 10. Transfer content of TM5 bowl to medium bowl then set aside
  • 11. Let cool completely
  • 12. Add kirsch and raisins to a clean small bowl then set aside
  • 13. Let rest - 30 min
  • 14. Clean TM5 bowl
  • 15. Add dark chocolate, white chocolate and pistachios to the TM5 bowl
  • 16. Chop - approx 2 sec, speed 6
  • 17. Transfer content of TM5 bowl to small bowl then set aside
  • 18. Add crème fraîche and ricotta cheese to the TM5 bowl
  • 19. Transfer custard to TM5 bowl
  • 20. Blend - approx 30 sec, speed 7
  • 21. Scrape down sides of TM5 bowl
  • 22. Add unsalted butter to the TM5 bowl
  • 23. Mix - approx 1 min, speed 3
  • 24. Transfer content of small bowl to TM5 bowl
  • 25. Transfer content of small bowl to TM5 bowl
  • 26. Mix until just blended - approx 2 sec, speed 5
  • 27. Transfer content of TM5 bowl to Dariole molds
  • 28. Freeze until needed
  • 29. Add fruit syrup, orange juice, golden caster sugar, almond extract and cornflour to the TM5 bowl
  • 30. Cook - approx 4 min, 80°C, speed 4
  • 31. Cook - approx 8 min, 90°C, speed 4
  • 32. Then add canned morello cherries to the TM5 bowl
  • 33. Stir until heated through - reverse gentle stir
  • 34. 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.

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