Honey Melon Creams
430g of flesh of a honeydew melon
40g of sugar
8 gelatin leaves
225 ml of double cream
Using a blender or food processor, puree the flesh of a honeydew melon. Strain the liquid through a strainer or a piece of muslin. (Note that it is better for the pulp not to be too wet and you’ll need the liquid to make puddings). Place the melon solids/pulp in the refrigerator. You should end up with approximately 270 ml of melon juice. Take 60 ml of the juice and warm it up in a pan and add the double cream. In a separate bowl, mix the remaining honeydew juice with the sugar. Soak the gelatin leaves in cold water, according to the instructions on the package and then squeeze the excess water out with your hands. Add the gelatin to the hot liquid and remove it from the heat. Add the juice/sugar mixture. Allow it to cool slightly before whisking again and pouring into ramekins. I like to use heart shaped mini ramekins. I suggest wetting the inside of whatever container you’re using before pouring in the mixture as it will help it come out much better. Put the puddings in the refrigerator for at least eight hours or until set.
I decorate my Melon Creams with strawberries.You can also add whipped cream and a drizzle of honey. I also have used a bit of melon pulp,strawberries and mint as decoration. The result is simply stunning. I still have to try this recipe with other fruits.
Preparation time is approximately 25-35 minutes plus eight hours waiting time. This serves up to six, depending on the size of the ramekins used.
Story about the recipe:
What made me so enthusiastic about this recipe was the sheer simplicity but also the marriage of flavours, which worked extremely well! The ingredients also made very photogenic models. This recipe can also be made with raspberries, peaches, kiwis and strawberries. I adapt most of the recipes I try to my own taste, therefore I always lower the amount of sugar, for example.
Francisca Rigaud