For the Melba Sauce:
- 4 tbsp water
- ½ tbsp corn flour
- 3-4 tbsp redcurrant jam
- 3-4 tbsp Raspberry jam
* * This time I used Strawberry Champagne Preserve (which has a jam like texture – 8 tbsp)
Method to prepare the Melba Sauce:
1. Mix the corn flour in lukewarm water.
2. Slowly melt the jams in a pan while stirring all the time.
3.Add the corn flour slowly, stirring all the time again not to form lumps. |
| Pouring the Melba sauce to set aside |
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