Easter Kefir Cheese Paskha

This modern version of fresh cheese paskha is based on one of the traditional Ukrainian recipes from the book Традиційна українська кухня в народному календарі, page 109, Паска сирна з вершками. This recipe is honed for the specific moisture content of fresh cheese. See my "Tvorog Pancakes | Syrniki" recipe for instructions.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare 1 lb mold by lining it with a clean damp cheesecloth. Measure all ingredients. Cube the butter.

Step 2

Cut open a vanilla bean, scrape the seeds and reserve them. Infuse the cream with scraped pods by slowly bringing it to simmer in a saute pan. Turn off the heat, cover with a lid, and cool down to room temperature. Strain, discard the pods.

Step 3

Press kefir cheese through a sieve.

Step 4

Fill a bowl with ice-cold water and soak a 2g gelatine sheet.

Step 5

To make Creme Anglaise, whisk egg yolks, sugar, and chilled heavy whipping cream. Have a thermometer handy. Cook the mixture over low heat until it reaches 170F.

Step 6

Turn off the heat, add soaked and squeezed gelatine, continue stirring for a few minutes. When it stops steaming, add butter and emulsify it with a whisk. Add cheese, vanilla seeds, and raisins and combine well.

Step 7

Transfer the mixture into the lined mold, level it with the edges, cover with the free ends of cheesecloth, and refrigerate for 12 hours.

Step 8

Turn the mold upside down to release the cheese paskha and remove the cheesecloth. Decorate paskha with dry fruit, candied peel, and nuts.

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