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Cherry Pashka



18 portion(s)

  • 1 vanilla bean
  • 180 g sugar
  • 200 g whole milk
  • 4 egg yolks
  • 1 orange, juice and zest, no white pith
  • 100 g craisins
  • 100 g dark chocolate, broken into chunks
  • 50-60 g white chocolate, broken into chunks
  • 80 g shelled pistachios
  • 650 g ricotta, fresh
  • 200 g crème fraiche
  • 75 g unsalted butter, melted


  • 675 g morello cherries, pitted, drained and reserve juice
  • 1 orange, juice only
  • 80 g caster sugar
  • 1/2 tsp almond essence
  • 20 g cornflour
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Place vanilla bean and sugar into mixing bowl and mill 10 sec/speed 8.

  2. Add milk and yolks and cook 8 min/80ºC/speed 4. Then cook for a further 2 min/90ºC/speed 4. Transfer into a bowl and allow to cool completely. Clean and dry mixing bowl.

  3. Place a ceramic or glass bowl onto mixing bowl lid and weigh craisins and orange juice into it. Cover and set aside for 30 minutes.

  4. Place orange zest into mixing bowl and mill 15 sec/speed 7. Add dark chocolate, white chocolate and pistachios and chop 2 sec/speed 6. Transfer into a small bowl and set aside. Clean and dry mixing bowl.

  5. Place ricotta, créme fraîche and reserved custard into mixing bowl and blend 30 sec/speed 7. Scrape down sides of mixing bowl with spatula.

  6. Mix 1 min/speed 3, slowly adding melted butter through hole in mixing bowl lid, incorporating with aid of spatula if necessary.

  7. Add reserved craisins with juice and reserved chopped chocolate and nuts and mix for 2 sec/speed 5 until just blended. Transfer into a pouring jug and set aside.

  8. Line simmering basket with with Chux liners or clean muslin fabric and insert into mixing bowl. Pour reserved mixture into lined simmering basket and attach lid. Place mixing bowl into refrigerator and allow to drain overnight.

  9. Remove simmering basket and turn out onto serving platter and set aside. Clean and dry mixing bowl.

  10. Sauce
  11. Place all ingredients into mixing bowl and cook 4 mins/80ºC/speed 4, until sugar has dissolved.

  12. Cook 5 mins/90ºC/speed 4, until sauce thickens.

  13. Add drained cherries and mix 30 secs/Counter-clockwise operation/speed Gentle stir setting.

  14. Top with sauce and cherries to serve.


Accessories you need



Step 8 - If you cannot live without your Thermomix for that long, stand basket on a dish that will collect any drained liquid and put a plate on top with a heavy weight on top to press down.

To line simmering basket, use 2-3 chux wipes or clean muslin cloth

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  • I would like to make this but

    Submitted by wendyroo on 4. September 2013 - 10:16.

    I would like to make this but not sure about the vanilla bean, do you add the whole bean to the sugar and mill it or do you just add the seeds from the vanilla bean. I didn't think you could eat the bean pod. 

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