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Melon And Ginger Coupes

chef.tim.lee's picture
Ingredients
  Ripe honeydew melon 1 Small
  Lard  
  Ginger wine 150 Milliliter (1 1/2 Deciliter)
  Castor sugar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Whipped cream 2 Tablespoon (Fresh Ones, For Decoration)
  Preserved ginger 3 , sliced (For Decoration)
Directions

Slice the top off the melon about one-quarter of the way down from the top.
With a spoon scoop out and discard the seeds.
Fill the cavity with ginger wine and add the sugar.
Cover with the 'lid' and leave in a refrigerator or cold larder overnight.
Shortly before serving drain the wine into a bowl.
Quarter the melon, cut the flesh into dice and add to the ginger wine with lemon juice and sugar to taste.
Serve in coupe glasses topped with whipped cream and decorated with a slice of preserved ginger.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Dessert
Preparation Time: 
30 Minutes
Servings: 
4

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