Cook with us a bright dessert for your children. In Ukraine an Easter curd pudding is called paska. This recipe for this Easter curd pudding with fruit jelly is easy to cook and don’t take much time. By the way, traditional paska is baked but this one is not.
- 500 g (1,1 lb) curds
- 100 g (0,22 lb) dairy butter
- 1/2 glass of powdered sugar
- 100 g (0,22 lb) dried pitted and halved apricot
- 90 g (0,2 lb) strawberry jelly
- 90 g (0,2 lb) kiwi jelly
- tangerine (for decoration)
- mint twigs (for decoration)
Whisk together butter and powdered sugar. Add grated curds and chopped apricot. Cook the jelly (the used amount of water should twice less than usual). Dissolve the jelly in hot water, stirring it continuously.
Place 250 g of curds in a mold. Pour the kiwi jelly above. Place the dessert in a fridge until firm.
When the jelly is ready, then place the remaining curds above the mass and pour everything with strawberry jelly. Place the Easter curd pudding in a refrigerator. When the jelly is set, transfer the prepared dessert to a platter and decorate it with tangerine slices and mint twigs.
Enjoy your meal!