In the melon season, do not miss the opportunity to prepare this multi-layer refreshing melon dessert!
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You will need
- - melon, cut into cubes, about 1 cm - 4 cups;
- - sugar - 6 tbsp. l.;
- - lemon juice - 4 tbsp. l.;
- - water - 140 ml;
- - egg white - 2 pcs.;
- - milk - 140 ml;
- - dark chocolate - 100 g;
- - cherry - 4 tbsp. l.;
- - cream 33% - 400 g;
- - condensed milk - 200 g;
- - vanillin;
- - nuts for sprinkling.
Instruction manual
1
4 tablespoons of sugar are mixed in a saucepan with water and set on fire. We wait until the mixture boils and until the sugar dissolves. Slightly reduce the heat and cook for about 15 minutes. Then cool to room temperature.
2
Grind the diced melon using mashed food processor. Add to it 2 tbsp. lemon juice and sugar syrup. Mix thoroughly (you can add nuts), transfer to a bowl and put in the refrigerator for about 1.5 hours to freeze the mixture.
3
Beat the whites to splendor and stability and mix with frosted melon puree. Return to the freezer for 1.5 hours.
4
Cherry (if we use frozen, it must first be thawed), put in a small stewpan and add 2 tablespoons of sugar. Cook over low heat for about 5 minutes, and then turn into a puree with a blender.
5
Break the chocolate into pieces and melt in milk. Mix with berry puree until a homogeneous mass is formed.
6
We spread the melon sorbet in a mold pre-lined with cling film and put in the freezer for about half an hour to seize.
7
We distribute the chocolate over the sorb and put it in the refrigerator until it hardens.
8
Beat the chilled cream to the peaks, then in several stages add lemon juice and condensed milk to them (you can also add nuts if you wish) and put in the freezer for half an hour. Then we take it out, whip again and cover the chocolate-cherry layer with an impromptu “ice cream”. Decorate with nut crumbs if desired. We put in the freezer until it completely hardens.