Nutritive Information
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Calories: 314.0 Kcal
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Proteins: 8.6 g
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Fat: 14.4 g
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Minerals: 1.9 g
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Fibre: 1.1 g
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Carbohydrates: 37.3 g
Ingredients
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1 medium sized muskmelon
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12 g gelatine
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5 egg yolks
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100g sugar or to taste
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100 ml milk
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50 g mulberries
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100 ml cream, whipped
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A few springs mint leaves, for garnishing
Instructions
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Halve the melon and deseed.
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Scoop out half the pulp and refrigerate it for later use.
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Melt the gelatine in a little water over low heat.
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Beat the egg yolks and sugar together.
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Add milk and stir well. Cook over a double boiler till the custard is smooth and coasts the back of a spoon.
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Add gelatine and stir well. Chill over a bowlful of ice cubes.
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Crush the mulberries to a thick paste.
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Add whipped cream to the custard and divide into two portions.
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Add mulberry paste to one portion of the custard, and the reserved melon pulp to the other.
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Pour the mulberry custard into the chilled melon shell, following shape of the shell and keeping it hollow in the centre.
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Then pour the melon custard mixture in the centre.
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When it is fully set, cut into wedges. Serve chilled, garnished with mint leaves.
