Russian-Style Quark Dessert (Passcha)
Try the quark dessert in a Russian style (Passcha). The recipe can be found at Spoonsparrow.
Ingredients
- 800 g low-fat quark
- 150 g butter
- 200 g whipping cream
- 200 g Sour Cream
- 4 egg yolks
- 80 g whole cane sugar
- 1 pinch Vanilla powder
- 80 g raisins
- 0.5 organic lemon zest
- 50 g chopped roasted almonds
- 30 g candied lemon peel
- 30 g candied orange peel
- 12 strawberries
- 2 tbsp chopped pistachios
Instructions
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1.
Drain the quark in a cloth for several hours to allow the whey to drain, ensuring the quark is as dry as possible. Cream the butter and fold it into the quark. Heat the whipping cream and sour cream in a pot, remove from heat and let cool. Whisk the egg yolks with the whole cane sugar and vanilla until frothy, then gradually incorporate the cooled creams. Beat the mixture over a hot, creamy surface. Cool it in a cold water bath and stir in the butter-quark mixture.
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2.
Wash, dry, and combine the raisins with lemon zest, chopped almonds, candied lemon peel, and candied orange peel. Line six small flower pots with holes with a muslin cloth. Pour the quark mixture into the pots and press firmly. Cover with a plate and weight it down. Keep chilled for about 12 hours, preferably overnight. Before serving, pour out the dessert, remove the cloth, and garnish with fabric flowers, fresh strawberries, and chopped pistachios.
