Honeydew melon cream with raspberry ice cream recipe

Honeydew Melon Cream with Raspberry Ice Cream recipe

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♼ Recipe origin is unknown. Honeydew melon cream with raspberry ice cream recipe, recipe Rating: 4.8
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Ingredients

	For the cream:
1 small	ripe honeydew melon
400 g	yoghurt
1	lemon, juice
50 g	icing sugar
2 leaves	gelatin
150 g	single cream
1 sprig(s)	mint, to garnish
	For the ice cream:
500 g	raspberries
4	egg yolks
150 g	sugar
1	lemon, grated rind
400 g	single cream

Instructions

For the cream:
Halve the melon and remove the seeds. With a melon baller scoop out 12-16 balls and set aside.

Spoon out and chop the remaining flesh. Put it into a bowl and mix with yoghurt, lemon juice and icing sugar.

Soak the gelatin in cold water, when wilted squeeze out. In a small saucepan heat 2 tablespoons of the yoghurt mixture with the gelatin. Dissolve the gelatin over low heat. Gently stir this into the melon cream.

Whisk the single cream until stiff, then fold in. Leave to set in a cool place for 1 hour.

For the raspberry ice cream:
Rinse the raspberries with cold water and drain well, then purée the berries. In a bowl mix the egg yolks with sugar and lime juice until you have got a thick and bright yellow cream. Combine with the raspberry purée. Whisk the single cream until stiff and fold in.

Transfer the raspberry mixture in a container with lid, then freeze for approximately 5 hours. It should be firm to cut afterwards.

To serve:
Layer the melon cream with raspberry ice cream and the melon balls in dessert glasses. Garnish with mint leaves.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 5 min
Resting time:
ca. 5 hrs
Grade of difficulty:
easy
Calories per portion:
n/a