Melon Cream

Rating: 3.3333 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Creamy refreshment After a rich meal, yogurt desserts are ideal because they help digestion. Greek yogurts are very flavorful, but a cream yogurt can be used in its place just as well.

Cut the melon in half and remove the seeds. Using a ball cutter, cut out 12- 16 balls and set aside for garnish.

Using a spoon, scrape out the remaining melon flesh and chop into small pieces. Place in a large enough bowl. Add yogurt, juice of one lemon and powdered sugar and mix well.

Soak the gelatine in sufficient cold water. When it has collapsed, squeeze it well, put it in a small pan with 2 tablespoons of yogurt cream and let it slowly melt on a low fire. Next, stir the gelatine into the melon cream. 4.

Whip the cream until stiff and fold into the cream. Leave to cool for at least 1 hour.

To serve, arrange the melon cream in dessert bowls and garnish with melon balls and a few mint leaves.

Tip: Use a regular or light yogurt, yes, as needed!

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