Pasha

Ingredients

• 1 kg low‑fat quark
• 125 g soft butter
• 1 tsp salt
• 5 eggs
• 0.25 l sour cream
• 1 cup raisins
• 200 g sugar
• 1 lemon (zest)
• 1 cup almonds (deveined, chopped)
• 1 tbsp lemon zest (finely chopped)
• 1 tbsp orange zest (finely chopped)
• 2 Kiwis
• 2 mandarins
• 1 untreated orange (including zest)

Instructions

1. 1.

   Place the quark in a cheesecloth, tie it and suspend over a pot for several hours so whey can drain; the quark should be as dry as possible. Whisk the butter until frothy and combine with salt, eggs, sour cream and quark in a saucepan. Heat the mixture while stirring constantly, but never let it boil. As soon as bubbles appear, remove from heat and cool under continuous stirring. Wash, dry raisins and mix with sugar, lemon zest, chopped almonds, lemon and orange zest. Rinse the cheesecloth pot well, lay out a fresh cloth, pour in the quark mixture and press firmly. Place a plate and weight on top. Set the pot on a rack inside a bowl and refrigerate for 24 hours to dry.

2. 2.

   Blanch orange zest briefly in boiling water, shock in cold water, and drain well.

3. 3.

   Serve Pasha by pouring onto a platter and garnish with kiwi slices, orange zest and mandarin segments.