Recipes

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Recipes
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Recipes

11 Mar 2015 No Bake Sweet

Coconut & Almond Pashka with Poached Nectarines

Pashka is a Russian dish traditionally eaten at Easter, made with ingredients forbidden during Lent. It usually consists of a sweet cheese and custard mixture containing candied fruits and nuts, set in a domed mould. This version is rather like a baseless cheesecake and is served with nectarines and waffle biscuits.

Serves 6–8

Soak the gelatine in just enough cold water to cover, for 5-10 minutes until soft.

Gently heat the coconut milk in a medium pan until just boiling. Beat the egg yolks, honey, vanilla seeds and lime zest in a large bowl until combined. Gradually pour the coconut milk into the egg mix, stirring continuously. Pour the whole mixture back into the pan and cook gently for 2-3 minutes, stirring until thickened, then remove. Squeezing off the excess water, stir the softened gelatine into the custard until dissolved. Pour into a wide dish to cool quickly, placing cling film directly on the surface to prevent a skin forming.

Toast the almonds in a wide dry frying pan, tossing regularly, until golden. Blitz the lime juice, cottage cheese, cream cheese, sour cream and butter in a food processor until smooth. Pour into a large bowl and fold in the cooled custard and almonds until well mixed. Pour into the mould, cover and chill for at least 4 hours, until set.

In a wide saucepan, slowly bring 200ml of water to the boil with the sugar, stirring until dissolved. Boil for 2 minutes. Add the vanilla pod and seeds, and the nectarines. Reduce the heat and poach very gently for 8-10 minutes until soft. Using a slotted spoon, scoop the nectarines into a bowl. Return the syrup to the boil for 4-5 minutes, until reduced. Pour over the nectarines and leave to cool. Cover with cling film and chill until serving.

To serve, dip the mould in boiling water for 10-20 seconds. Hold a plate upside down on top, turn over, shake gently and the pashka will drop out. Spoon some nectarines and syrup on top, decorate with rose petals and serve with the remaining fruit and waffle biscuits.

 

This recipe is from my book, No-Bake Baking, available worldwide in all good bookstores and on Amazon.

Photo © Donal Skehan

You will need...

6 gelatine leaves

1 × 400ml can coconut milk
5 egg yolks
4 tbsp clear honey
Seeds from 1 vanilla pod

Finely grated zest and juice of 2 limes
50g flaked almonds
300g full-fat cottage cheese

300g full-fat cream cheese

250g sour cream
100g unsalted butter, softened
Small handful of Crystallised Rose Petals (pages 186-7)

6-8 waffle biscuits, to serve

NECTARINES:
200g caster sugar
1 vanilla pod and its scraped seeds
4 nectarines, quartered and stoned
ESSENTIAL KIT:
Food processor
1.7 litre brioche mould, jelly mould or bowl

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