Pashka with Raspberry Sauce

This dessert is reason to live no matter what life gives you! It’s like a light version of cheesecake. Put in a pretty wine glass and add sparkle with a delicious raspberry sauce. Only my favorite dessert in the whole world. The sauce can be made days ahead. Please try this. A wonderful Christmas gift on a spoon!!

1/3 cup dried currants

2 Tbs. dark rum

1/2 tsp. vanilla

1/4 cup water

Combine these ingredients and microwave for 1 1/2 minutes. (If you can do this just before bedtime and let it stand overnight, the flavor will be fantastic. If not, give it an hour.)

3—8 oz. pkg. cream cheese, room temperature	2 tsp. fresh lemon juice
1/3 cup sour cream	2 Tbs. butter, soft
1 1/4 cups powdered sugar	1/2 pt. whipping cream
1/2 tsp vanilla

In mixer cream the cream cheese. Add sour cream, powdered sugar, vanilla, lemon juice and butter. Cream well. Whip cream and fold in using a whisk to keep this light. Drain and pat dry, currants. Fold into mixture by hand. Chill 2-3 hours. Make sauce.

Raspberry Sauce

1/2 cup seedless raspberry jam

1 Tbs. cornstarch

1 Tbs. raspberry liqueur, opt.

Puree raspberries in food processor. Put through a fine sieve to remove seeds. Discard seeds and extra pulp. Place strained liquid in sauce pan. Add remaining ingredients and whisk in cornstarch until smooth. Now, cook until mixture thickens slightly and clears. Chill but serve slightly warmed. In a wine glass or pretty dish, put a little sauce on the bottom. Add a scoop of Pashka formed with an ice cream scoop. Put some sauce on top. Garnish with fresh raspberries and a large chocolate curl. Mint may not be at hand. Serves 4-6. Double recipe for a group.

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