Pashka with Raspberry Melba Sauce
From chefmeow 16 years agoIngredients
- 1 egg yolk shopping list
- 1 teaspoon lemon juice shopping list
- 1 tablespoon water shopping list
- 1 cup powdered sugar divided shopping list
- 1 pound cream cheese room temperature shopping list
- 1/4 cup sour cream shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/2 cup dried currants shopping list
- Raspberry melba sauce: shopping list
- 10 ounce package frozen raspberries thawed shopping list
- 2 tablespoons cornstarch shopping list
- 1/2 cup sugar shopping list
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.
People Who Like This Dish 1
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