-
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.
