Iced Melon Sherbet
|Honeydew melon||1 Small|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs) (For Decorations)|
|Maraschino cherries/Glace cherries||4 (For Decorations)|
|Fresh mint leaves/Angelica diamonds||8 (For Decorations)|
This is an ideally refreshing dessert to serve after a rich or highly-spiced main course, such as curry.
It is a charming decorative sweet for a dinner party.
Cut the melon in half lengthwise, discard the seeds and scoop out the flesh.
Put this in a blender with the sugar and 2 tablespoons of lemon juice.
Blend until the sugar is dissolved.
Pour into a freezer container and freeze until mushy.
Meanwhile cut the two pieces of melon shell in half lengthwise.
Reform each into original shape, using two bowls of matching size lined with foil.
Chill in refrigerator.
When the melon mixture is mushy turn into a bowl and whisk.
Beat egg white until stiff and fold into melon mixture; sharpen to taste with lemon juice.
Pour into two melon shells, cover with foil and freeze.
About 1 hour before required, separate into four sections using a knife dipped into hot water.
Place wedges on four dessert plates.
Using a rose nozzle, pipe a zig-zag of whipped cream along the top of each wedge.
Place a cherry in the center with a frosted mint or angelica leaf on either side.
Return to refrigerator until serving.
If you cannot get a small melon for 4 servings, use half a large one and cut it into 4 wedges.