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How to make Paskha with warm cherry sauce

Yield = 8
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 200ml milk
  • 1 vanilla bean, split
  • 4 egg yolks
  • 215g (1 cup) caster sugar
  • 2 tablespoons kirsch
  • 50g (1/4 cup) raisins
  • 50g (1/4 cup) craisins (Ocean Spray brand)
  • 1kg fresh ricotta
  • 75g unsalted butter, melted
  • 2 teaspoons finely grated lemon rind
  • 55g (1/3 cup) pistachio nuts, coarsely chopped

Cherry sauce

  • 350ml dry red wine
  • 250ml (1 cup) water
  • 100g (1/2 cup) caster sugar
  • 1 x 670g jar pitted morello cherries, drained
  • 2 tablespoons kirsch

Method

  • Step 1 Place the milk and vanilla bean in a medium saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer (do not boil). Remove from heat and set aside for 20 minutes to infuse. Use a small sharp knife to scrape the seeds from the vanilla bean into the milk. Discard bean.
  • Step 2 Use an electric beater to beat together the egg yolks and sugar in a large bowl until thick and pale. Use a balloon whisk to gradually whisk the warm milk mixture into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until the custard coats the back of the spoon. Transfer to a medium heatproof bowl. Set aside for 30 minutes to cool.
  • Step 3 Meanwhile, combine the kirsch, raisins and craisins in a medium glass or ceramic bowl. Cover with plastic wrap and set aside for 30 minutes to soak.
  • Step 4 Use an electric beater to beat together the ricotta, butter and lemon rind in a large bowl until smooth. Use a wooden spoon to stir in the custard mixture, raisin mixture and pistachios.
  • Step 5 Line eight 150ml-capacity moulds with muslin, allowing the sides to overhang. Spoon the ricotta mixture evenly among the prepared moulds. Fold over the muslin to enclose filling. Top each mould with a weight. Place on a baking tray in the fridge for 8 hours or overnight to firm.
  • Step 6 Meanwhile, to make the cherry sauce, place the wine, water and sugar in a medium saucepan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes or until sauce thickens. Remove from heat and set aside for 30 minutes to cool slightly.
  • Step 7 Stir the cherries and kirsch into the warm sauce. Turn the paskha onto serving plates. Spoon over the cherry sauce and serve immediately.