Honeydew melon cream with raspberry ice cream recipe
Honeydew Melon Cream with Raspberry Ice Cream recipeThis article was published by: Matthew
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|For the cream:|
|1 small||ripe honeydew melon|
|50 g||icing sugar|
|150 g||single cream|
|1 sprig(s)||mint, to garnish|
|For the ice cream:|
|1||lemon, grated rind|
|400 g||single cream|
InstructionsFor 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.
Layer the melon cream with raspberry ice cream and the melon balls in dessert glasses. Garnish with mint leaves.
ca. 35 min
Cooking / Baking Time:
ca. 5 min
ca. 5 hrs
Grade of difficulty:
Calories per portion:
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Reference: Honeydew melon cream with raspberry ice cream recipe
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