Khach'os Paska (Georgian Cheese Paska)
Khach'os Paska is a traditional Georgian Easter dessert. It is made with the highest quality cottage cheese and sour cream, which gives it a special flavor. Allow at least about 14 hours, including 30 minutes of preparation, 15 minutes of gentle heating, 15 minutes of initial cooling, at least 1 hour of chilling and 12 hours under a refrigerated weight. Soak the raisins while preparing the curd mixture. Longer cooling or setting adds to the total.
Ingredients
- egg yolks3 ცალი
Instructions
8 steps- 1
Pour boiling water over the raisins, let them sit for 20 minutes, and drain. Dry thoroughly.
20 min
- 2
Pass the cottage cheese through a sieve, add the egg yolks, sour cream, sugar, vanilla sugar, and whisk well until a smooth mass is obtained.
10 min
- 3
Whisk the softened butter (at room temperature) into the cottage cheese mixture until smooth.
5 min
- 4
Transfer the mixture to a heavy-bottomed saucepan and heat gently over low heat, stirring constantly. It will thin at first. Remove from the heat when the first small bubbles appear and a food thermometer reads at least 72°C throughout; do not boil vigorously.
15 min
- 5
Transfer to a shallow heatproof bowl and place it in a cold-water bath, stirring to cool for about 15 minutes. Then refrigerate for at least 1 hour, or up to 2 hours or longer as needed, until thoroughly cold.
60 min
- 6
Add the raisins, candied fruits, and poppy seeds to the chilled paska mixture.
5 min
- 7
Line a food-safe paska mold or sieve with a double layer of damp cheesecloth. Add the cold mixture, fold the cloth over it and place a clean plate and a small weight on top. Set over a bowl to collect liquid and refrigerate for at least 12 hours until firm enough to unmold.
720 min
- 8
Carefully remove the finished paska from the mold and decorate with pecans.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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