Frozen Easter Pashka With Cherry Sauce

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    11hrs 30mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    508

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!

Inspired by: https://tenina.com/recipes/easter-pashka-with-cherry-sauce

recipe updated 21 Dec. 2021

Ingredients

  • Pistachios icon
    Pistachios
    80 g
  • Unsalted butter icon
    Unsalted butter
    75 g
  • Orange juice icon
    Orange juice
    50 g
  • Golden caster sugar icon
    Golden caster sugar
    230 g
  • Whole milk icon
    Whole milk
    200 g
  • Egg yolk icon
    Egg yolk
    4
  • Kirsch icon
    Kirsch
    20 g
  • Dried cranberries icon
    Dried cranberries
    100 g
  • Dark chocolate icon
    Dark chocolate
    100 g
  • White chocolate icon
    White chocolate
    50 g
  • Crème fraîche icon
    Crème fraîche
    200 g
  • Ricotta cheese icon
    Ricotta cheese
    500 g
  • Almond extract icon
    Almond extract
    ½ teaspoon
  • Cornflour icon
    Cornflour
    40 g
  • Canned morello cherries icon
    Canned morello cherries
    700 g
  • Vanilla bean icon
    Vanilla bean
    1

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Dariole moulds

Step preview

  1. Place the vanilla bean into a cold oven set to 200°C and roast it for 10 minutes exactly
  2. Remove from the oven and cool
  3. Place vanilla bean and sugar into the Thermomix bowl
  4. Mill with MC fitted - approx 10 sec, speed 8
  5. Add whole milk and egg yolks
  6. Cook - approx 8 min, 80°C, speed 4
  7. Pour into separate bowl and cool this custard completely
  8. Meanwhile, combine the kirsch with craisins in glass bowl, cover and set aside for 30 minutes
  9. Clean and dry the TM5 bowl
  10. Add dark chocolate, white chocolate and pistachios
  11. Chop with MC fitted - approx 2 sec, speed 6
  12. Transfer to small bowl then set aside
  13. Add crème fraîche, ricotta cheese and cold custard to the TM5 bowl
  14. Blend - approx 30 sec, speed 7
  15. Scrape down sides of TM5 bowl
  16. Turn dial down to speed 3 and add melted butter through hole in lid, allowing 1 minute to incorporate
  17. Add craisins with kirsch and chopped chocolate and nuts
  18. Mix until just blended - approx 2 sec, speed 5
  19. Pour mixture into moulds of choice and place into the freezer overnight or until solid
  20. Add fruit syrup reserved from the jar with cherries, orange juice, golden caster sugar, almond extract and cornflour to the TM5 bowl
  21. Cook - approx 4 min, 80°C, speed 4
  22. Cook until sauce thickens - approx 8 min, 90°C, speed 4
  23. Add drained cherries and mix just to warm through
  24. Turn pashkas out onto serving platter and drizzle with sauce and cherries
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