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Melon and midori parfait
| Serves: |
4 people |
| Prep time: |
minutes |
Ingredients:
| 6 |
of |
egg yolks |
| 200 |
gm |
sugar (caster) |
| 250 |
ml |
milk |
| 1 |
tsp |
vanilla essence |
| 2 |
drop |
green food colouring |
| 1 |
of |
cantelope |
| 250 |
ml |
cream |
| 0.5 |
cup |
Midori (green) |
Method:
-
Skin and halve melon. Puree 1/2 in blender, reserving half for garnish.
-
In a bowl, cream egg yolks and sugar together until pale in colour. Bring milk, colouring and vanilla to the boil and pour over egg yolks, a little at a time, whisking continuosly.
-
Return to saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens slightly and will coat the back of a spoon. DO NOT ALLOW TO BOIL.
-
Place cooked custard in electric mixer and whisk until cold. Gently fold in whipped cream, melon puree and midori. Pour into a loaf tin and freeze 2-3 hours or until firm.
-
Serve sliced with slices of fresh melon.
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