| Description | Paskha is a really expensive and laborious dish. But for Esater holiday, woman doesn't consider any costs. Paskha can be cooked by boiling or in a raw way. Paskha, as Kulichi and painted eggs must be consecrated in a church before serving on the table.
|  | | Method | | Butter must be soft and supple.Put tvorog under weight for 2 hours, drain through the sieve twice (never use a mincer). Drained tvorog is souffle and light. Stir in yolks and butter, blend the mass until homogenous. Whip cream with sugar, add to the mass. Stir in carefully. Fill in the Easter form (with a traditional drawing and ornaments). The bottom is covered with wet gauze. Cover with a plate and put a weight. Keep in the fridge for 12 hours.
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