Easter Paskha with Peaches and Ginger

Traditional Easter Paskha is quite a calorie-rich dish; in this version, lighter but equally delicious ingredients are used. It is prepared in advance: it is assembled quickly but needs to chill and drain overnight.

Details

  • Preparation Time: 735 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

glaze

  • 1 spoon Syrup, maple

  • 1 piece Peach, fresh

krema

  • 350 g Cheese, cottage cheese, from skimmed milk

  • 1 piece Peach, fresh

  • 90 g Yogurt, plain, from skimmed milk

  • 2 piece Ginger, fresh

  • 2 spoons Syrup, maple

  • 0.5 teaspoons Vanilla, extract, natural

okras

  • 40 g Nuts, almonds, roasted without oil, unsalted

Steps

  1. Drain the cottage cheese (in cheesecloth) and press it through a sieve into a bowl. Wash the peaches, cut them in half, and remove the pits. Cut two halves into small pieces.

  2. Drain the ginger root pieces and finely chop them. In a bowl, mix together the cottage cheese, peach pieces, yogurt, ginger, ginger syrup, and vanilla extract.

  3. Line a clean, new flower pot or sieve with layers of cheesecloth. Transfer the prepared mixture into the pot, cover with cheesecloth, and weigh it down. Let it drain overnight in a cool place over a bowl.

  4. Cut the remaining peaches into small pieces, place them in a saucepan, and simmer with maple syrup over moderate heat for about 5 minutes. Cool the mixture and blend it with an immersion blender. Unwrap the Paskha, invert it onto a serving plate, pour the peach sauce over it, and garnish with almond slivers.

Nutrition Information (Per 100g)

  • Calories: 109.07 kcal
  • Fat: 2.88 g
    • Saturated Fat: 0.13 g
  • Carbohydrates: 11.88 g
    • Sugars: 7.25 g
  • Protein: 6.88 g
  • Fiber: 0.88 g