½ cup coconut cream (just the thick part, no watery liquid)
4 tsp room temperature coconut oil
1 tbsp vanilla essence/extract
2 egg yolks
500g full-fat ricotta
4 tbsp raw honey
Zest of 1 medium lemon
Zest of 1 medium orange
2 tbsp natural, full fat yoghurt
10 dried apricots, finely diced
1 cup fresh raspberries
2 medium foil pudding moulds
Fresh raspberries and natural yoghurt to serve
Instructions
In a medium frying pan, cook almond flakes over medium heat for 1-2 minutes, until light browned/toasted. Stir frequently to prevent burning. Set aside.
In a small saucepan, heat coconut cream, coconut oil and vanilla until just starting to simmer, whisking along a few times. Don't let it come to boil. Take off the heat and whisk a little more to cool just slightly. Add the egg yolks and whisk until well dissolved. Place back on very low heat and keep whisking for 2 minutes. The eggs yolks will cook gently and the mixture will thicken slightly into a custard like consistency. Take off the heat and pour into a large mixing bowl.
Add ricotta and honey to the egg mixture and whisk together until well incorporated. Then add lemon and orange zest and yoghurt and whisk until well combined. The mixture should be light and fluffy.
Fold in most of the almonds (reserve a tablespoon for garnish) and apricots until well integrated and then gently fold in most of the raspberries. Reserve a few whole raspberries for decoration at the end. If using foil pudding moulds like me, poke a few holes with a knife.
Fold a large muslin cloth in two layers and cut into two squares large enough to fill the moulds and have some left over to fold over the top. About 50x50cm. Wet and squeeze out the water. Place over the moulds and push down. Divide the mixture between two moulds or transfer to one cake mould and press down with a spoon. Flatten the top and fold the muslin cloth edges over, again pressing down gently.
Place the moulds on a plate and refrigerate for 4-8 hours, overnight if possible. The mixture will set and some of the liquid will sip out through the bottom. To serve, remove pashka from the moulds and peel away the muslin cloth. The easiest way to do this is to tip the mould upside down on to a plate and then pull it off and peel the muslin off. Garnish with extra almond flakes and raspberries on top. Serve with extra plain yoghurt and extra honey if you like.
Recipe by Happy Body Formula at https://happybodyformula.com/must-try-easter-pashka-ricotta-raspberries/
