Usually pasha is made with whipped cream, then also quite a remarkable amount of melted butter, sugary dried fruit and other amazing additions. 🙂 Over years of testing, I’ve slowly modified the classic recipe into a healthier, low-GI version, that would taste indulgent and irresistible, but would be better for your body. This one here really does honor to the classic dessert, but also honors your gorgeous body! Enjoy with a smile:)
Easter pasha
Ingredients
For decoration:
Preparation
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In a bowl, combine the curd cheese, agave syrup, seeds scraped from the vanilla pod, orange zest, lemon juice, and crushed nuts, and mix thoroughly.
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In a separate bowl, whisk the egg yolks until fluffy, and then stir into the curd cheese mixture.
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In a separate bowl, whip 250g of coconut cream into stiff peaks (see the notes below!) and gently fold into the batter.
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Line a fine sieve with muslin cloth, place the sieve over a bowl, and pour in the pasha batter so that the sieve is full to the brim (or even a small "pouch" on top). Fold the edges of the muslin cloth over, place something for weight on top, and transfer the pasha to the refrigerator to drain overnight.
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Turn the pasha out onto a serving platter and remove the muslin cloth. Whip the cream, flavour with vanilla sugar, and transfer to a piping bag. Decorate the top with whipped cream and berries as desired.
Note
- You can get coconut cream from a can of coconut milk, where the cream and more liquid coconut water separate when chilled. To do this, place the can of coconut milk in the refrigerator for 24 hours, and then when opening the can, skim the thick white cream from the top into a bowl and whip it. You can use the remaining clear liquid in smoothies or curries, for example.
pasha, easter, coconut, sweet
