Almond ricotta paskha with raspberry and poppy seeds
Almond ricotta and poppy seeds provide plant protein, fats, and magnesium, while raspberries add fiber and polyphenols. The two layers combine a berry note with a nutty poppy flavor and set into a dense, creamy texture when chilled. Thaw the dessert in the refrigerator after freezing for clean slices.
Base
Prepare the almond ricotta (400 g) using the separate recipe. Add stevia (to taste), stir, and divide the mixture into two parts.
Poppy seed layer
Cover the poppy seeds (20 g) with water (50 g) and simmer until the liquid evaporates. Blend the poppy mixture and fold it into one part of the base.
Raspberry layer
Thaw the raspberries (100 g), transfer them to a saucepan, and reduce them to a purée. Add matcha (1 g) and xanthan gum (1 g), stir, and combine the mixture with the second part of the base.
Gelatin mixture
Cover the gelatin (8 g) with water (33 g) and leave it to bloom. Melt it in short microwave bursts, quickly stir half into the poppy layer and the rest into the raspberry layer. Layer the mixtures in a mold and freeze the dessert. Thaw the paskha in the refrigerator for 2 hours before serving.
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