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Pashka with Raspberry Melba Sauce Recipe

Ingredients

How to make it

  • Place egg yolk, lemon juice, water and 2 tablespoons powdered sugar in double boiler.
  • Cook over low heat stirring constantly until mixture coats metal spoon with thin film.
  • Set pan in ice water and stir to cool quickly.
  • Place cream cheese, sour cream, remaining sugar and vanilla in food processor.
  • Process until creamy.
  • Put cheese mixture in bowl and stir in cooled egg mixture then add currants.
  • Divide mixture among 6 saucer shaped champagne glasses then chill.
  • Top each dessert with raspberry melba sauce.
  • Garnish with raspberries.
  • To make sauce drain raspberry juice into jar with lid reserving berries.
  • Stir cornstarch and sugar gradually into juice.
  • Put lid on jar and shake to combine.
  • Pour contents of jar into saucepan and bring to boil.
  • Cook until thickened about 2 minutes.
  • Cool at room temperature before using.

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The Cook

chefmeow Garland, TX

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