Melon With Yogurt Cream Recipe - Cooking Index
Melon With Yogurt Cream Recipe - Cooking Index
| 1 | Unflavored gelatin - (1/4 oz) | |
| 1/4 cup | 59ml | Water |
| 1 cup | 237ml | Plain yogurt |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 cup | 237ml | Whipping cream |
| 1/2 | Cantaloupe | |
| 1/4 cup | 59ml | Blueberries or raspberries |
| Mint sprigs - for garnish |
Have a large bowl of ice water ready.
Combine the gelatin and water until blended. Let sit until the gelatin has softened, about 5 minutes.
Pour the yogurt in the top of a double boiler set over, but not touching, simmering water. Using a whisk, add the sugar to the yogurt and stir until well mixed. The mixture should be hot but not boiling. Add the softened gelatin and continue stirring with the whisk to blend well, about 3 minutes. Remove from heat.
Set the saucepan in the bowl of ice water and stir until cool.
Beat the cream only until it holds soft peaks, about 4 minutes. If it is too stiff, it will turn into butter, so don't overbeat. Gently fold the whipped cream into the yogurt mixture. Spoon into a mold or bowl and refrigerate long enough to set up and thicken, about 2 hours.
An hour before serving, cut the flesh of the melon into 1-inch slices, or, if you have a melon baller, make melon balls.
Serve the yogurt cream on a flat plate. Decorate the edges with melon balls and berries. Garnish the middle with a sprig of mint and you will have a dessert that looks like a jewel.
This recipe yields 6 servings.
Each serving: 207 calories; 35 mg sodium; 32 mg cholesterol; 9 grams fat; 5 grams saturated fat; 31 grams carbohydrates; 2 grams protein; 0.62 gram fiber.
Source:
The Los Angeles Times, 08-29-2001
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