Paska with Apricots, Raspberries or Strawberries

Pasha s abrikosami, malinoiy ili klubmikoiy Whip fruit puree with sugar and egg yolks on low heat until thick cream (do not make, otherwise the egg yolks will curdle). Cool a bit, stir in curd, raisins as well as chopped candied fruit and heat the amount again, stirring continuously. Remove the saucepan from the heat, whisk the butter flakes into the hot mixture and season with lemon zest. When cooled, pour into the mold (***). Dry in the refrigerator for 24_hours.

While drying, weigh down the quantity and place the mold in a container, as liquid will leak out during the drying process.

(**) Let the curd drain and squeeze it out (wrap it in a napkin, put it between two wooden boards and weigh it down for one night, e.g. with a stone or possibly with a saucepan filled with water). Then the curd is strained.

(***) The pasha is prepared in a pyramid-shaped wooden mold, flattened on the narrow side and with one or more holes to allow the liquid to drain. As a substitute for a paska-geben, a new, washed flower pot lined with gauze or thin cotton fabric works quite well. The piece of fabric must overhang the edges of the mold to cover the filling.

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