Ingredients
- 340g Lililup melon flesh
- 4 egg yolks
- 80g sugar or sweetener
- 20g corn flour
- 270ml milk
- 3 gelatine leaves, neutral flavour
- Vanilla
- Mint leaves
- 1 tablespoon of sugar
- 135g cream
- Pistachios or other nuts
Preparation
- Put the gelatine leaves into cold water.
- Heat 250ml milk together with the vanilla and sugar in the microwave. Meanwhile, beat the egg yolks together with the corn flour and remaining 20g milk in a bowl. Once the milk is simmering, pour it little by little over the egg yolks, stirring constantly until incorporated. Put back in the microwave for short bursts of 30 seconds, then take out, whisk and re-heat until the mixture thickens.
- Leave to cool down to 40 degrees C, then drain the dissolved gelatine leaves and add to the mixture. Mix together, then strain. Cover with cling-film, touching the surface of the mixture to ensure a skin doesn’t form, then leave to cool. Heat the melon together with the mint and sugar on a medium heat for a few minutes, blend, strain and set to one side.
- Whip the cream until it forms peaks.
- Allow the mixtures to cool, then fold together until everything is incorporated.
- Add two tablespoons of Greek yoghurt to each bowl, then put the custard on top. Refrigerate for at least 2 hours.
- Serve with melon balls, mint and a few pistachios.
An easy Lililup melon custard dessert recipe, with very few ingredients and utterly delicious. It takes hardly any time at all! So you can enjoy it whenever you like, for any occasion.
Enjoy an innovative concept – it’s healthy, too.
An easy Lililup melon custard dessert recipe, with very few ingredients and utterly delicious. It takes hardly any time at all! So you can enjoy it whenever you like, for any occasion.
