Cantaloupe Melba Recipe - Cooking Index
Cantaloupe Melba Recipe - Cooking Index
| 2 cups | 474ml | Fresh raspberries* |
| 2 | Cantaloupes | |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 3 cups | 711ml | Raspberry sherbet |
| 2 tablespoons | 30ml | Orange-flavored liqueur** |
* Or unsweetened frozen raspberries, defrosted
**Or raspberry-flavored brandy (optional)
In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices.
Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.
Source:
Emeril Lagasse
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.