Recipe Category:

Published :  2011 - 01- 29
 

Nutritive Information :   

• Calories: 314.0 Kcal

• Proteins 8.6 g

• Fat: 14.4 g

• Minerals: 1.9 g

• Fibre: 1.1 g

• Carbohydrates: 37.3 g

Instructions :

• Halve the melon and deseed.

• Scoop out half the pulp and refrigerate it for later use.

• Melt the gelatine in a little water over low heat.

• Beat the egg yolks and sugar together.

• Add milk and stir well. Cook over a double boiler till the custard is smooth and coasts the back of a spoon.

• Add gelatine and stir well. Chill over a bowlful of ice cubes.

• Crush the mulberries to a thick paste.

• Add whipped cream to the custard and divide into two portions.

• Add mulberry paste to one portion of the custard, and the reserved melon pulp to the other.

• Pour the mulberry custard into the chilled melon shell, following shape of the shell and keeping it hollow in the centre.

• Then pour the melon custard mixture in the centre.

•  When it is fully set, cut into wedges. Serve chilled, garnished with mint leaves.

Serves: 4

Ingredients :

• 1 medium sized muskmelon

• 12 g gelatine

• 5 egg yolks

• 100g sugar or to taste

• 100 ml milk

• 50 g mulberries

• 100 ml cream, whipped

• A few springs mint leaves, for garnishing

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