Boulevard Inn Pashka With Raspberry Melba Sauce

Place egg yolk, lemon juice, water and 2 tablespoons powdered sugar in small, double boiler. Cook over very low heat, stirring constantly, until mixture coats metal spoon with thin film, or reaches 160 degrees Fahrenheit on thermometer. Set pan in ice water and stir to cool quickly.

While egg mixture cools, place cream cheese, sour cream, remaining powdered sugar and vanilla in work bowl of food processor fitted with steel blade. Process until creamy.

Put cheese mixture in bowl and stir in cooled egg mixture, then add currants. Divide mixture among individual saucer-shaped champagne glasses. Chill.

For the Raspberry Melba Sauce: Drain raspberry juice into jar with lid. Save raspberries for another use, such as over ice cream. 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.

Top each dessert with raspberry melba sauce.