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Melon balls served in a coulis of water melon
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Fit the mini-bowl. Tear up the mint leaves, put them into the bowl and process for 20-30 seconds or until finely chopped. Keep on one side.
Cut the flesh from the water melon and discard the skin. Using a teaspoon remove the pips.
Fit the double-bladed knife. Put the water melon, sugar and the chopped mint into the bowl and process for 15-20 seconds or until the fruit is pureed. Transfer to a bowl and refrigerate.
Cut the Charantais melons in half and using a vegetable scoop make balls with the flesh.
Arrange the dessert separately on each of four plates. Pour a quarter of the water melon puree onto each plate then add the melon balls. Just before serving decorate each plate with a few whole mint leaves.
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Preparation : 15 min
Cooking : none
Ingredients
(for 4 serves) 1/2 a water melon
2 oz (50 g) caster sugar
2 small Charantais melons
4 mint leaves
To garnish :
Mint leaves |
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