Tomato compote and pashka cream

Recipe summaryClick image to view larger version

Tomato compote and pashka cream

Category Miscellaneous
Serves 6
Preparation 20 mins + overnight pressing
Cooking 20 mins

Rating: Rated 0 / 5 (0 ratings)


  • For the pashka: 50g unsalted butter
  • 1 vanilla pod
  • 250g vegetarian ricotta
  • 4 tbsp water
  • 200g tomatoes, peeled and chopped (I used Green Zebra)
  • 125g caster sugar
  • zest of 1 lime
  • For the compote: 200g sugar
  • juice of 1 lime


Stage 1

Beat the butter until soft. Add the sugar, half the seeds scraped from the vanilla
pod, the lime zest and ricotta, mixing well. Fold the crème fraîche into the mixture.

Stage 2

Line a perforated mould or individual moulds with muslin, add the cheese
mixture and press down firmly. Fold the muslin over the cheese and weigh it down. Refrigerate overnight, as excess liquid will drip out the bottom.

Stage 3

To make the compote, place the sugar, water and lime juice in a saucepan and bring to the boil. Add the tomato with the remaining vanilla seeds, then simmer for about 20 minutes, until setting point is just reached (a drop will wrinkle when put on a cold saucer).

Stage 4

Serve warm or cold with the pashka turned out on to plates.
COOK'S TIP For the moulds, a new scrubbed terracotta flowerpot can be used, coeur à la crème moulds or basket-type ones. If you have none, improvise using a yogurt pot with holes punched in it or a plastic sieve.


Tomato compote and pashka cream


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 596g
  • Fat: 37.5g
  • Saturated fat: 23.5g
  • Protein: 6g
  • Carbohydrates: 62.5g
  • Sugars: 62.5g
  • Fibre: 0.5g
  • Salt: 0.3g

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