Quark Cream with Chocolate Sauce (Paskha)

Ingredients

• 1 kg low‑fat quark
• 125 g soft butter
• 1 pinch salt
• 5 eggs
• 0.25 l sour cream
• 100 g raisins
• 200 g sugar
• 1 untreated lemon
• 100 g chopped almonds
• 1 tbsp finely chopped lemon zest
• 1 tbsp finely chopped orange zest
• 150 g dark chocolate couverture
• 1 untreated lemon

Instructions

1. 1.

   Place the quark in a muslin cloth, tie it and secure over a pot to drain whey overnight so the quark becomes as dry as possible. Whisk the butter until fluffy and combine with salt, eggs, sour cream, and quark in a pot. Heat the mixture while constantly stirring, but never let it boil. As soon as bubbles appear, remove from heat and cool slightly while stirring.

2. 2.

   Peel zest from the lemon. Mix raisins with sugar, lemon zest, chopped almonds, lemon zest, and orange zest into the quark. Line Paskha molds (or small perforated molds) with muslin cloth. Pour in the quark mixture and press firmly. Place a plate and weight on top to compress.

3. 3.

   Set the molds in a deep dish or similar container with drainage. Let dry in the refrigerator for about 12 hours. Before serving, zest another lemon. Plate the Paskha, remove the cloth, and garnish with melted couverture chocolate and lemon and lime zest.