Pashka With Raspberry Melba Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is an elegant dessert that I obtained from a catering friend. She is known for her desserts. This one is awesome. Enjoy. Ingredients:
1 egg yolk |
1 teaspoon lemon juice |
1 tablespoon water |
1 cup powdered sugar divided |
1 pound cream cheese room temperature |
1/4 cup sour cream |
1/2 teaspoon vanilla extract |
1/2 cup dried currants |
raspberry melba sauce |
10 ounce package frozen raspberries thawed |
2 tablespoons cornstarch |
1/2 cup sugar |
Directions:
1. Place egg yolk, lemon juice, water and 2 tablespoons powdered sugar in double boiler.
2. Cook over low heat stirring constantly until mixture coats metal spoon with thin film.
3. Set pan in ice water and stir to cool quickly.
4. Place cream cheese, sour cream, remaining sugar and vanilla in food processor.
5. Process until creamy.
6. Put cheese mixture in bowl and stir in cooled egg mixture then add currants.
7. Divide mixture among 6 saucer shaped champagne glasses then chill.
8. Top each dessert with raspberry melba sauce.
9. Garnish with raspberries.
10. To make sauce drain raspberry juice into jar with lid reserving berries.
11. Stir cornstarch and sugar gradually into juice.
12. Put lid on jar and shake to combine.
13. Pour contents of jar into saucepan and bring to boil.
14. Cook until thickened about 2 minutes.
15. Cool at room temperature before using.
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