Melon And Raspberries
|Raspberries||8 Ounce (225 gram)|
|Cream cheese||3 Ounce (75 gram)|
|Creme fraiche||1⁄4 Pint (150 milliliter)|
|Caster sugar||2 Ounce (50 gram)|
|Curacao/Brandy / sweet sherry||2 Tablespoon|
|Raspberries||2 Ounce (50 gram, for garnish)|
|Mint/Raspberry leaves||1 Teaspoon (for garnish)|
This simple but very delicious dessert originates from the south of France, where small melons and raspberries are plentiful in the summer.
Although given as a dessert, it can be served as an unusual hors d'oeuvre.
There is plenty of filling for the 3 melons.
Halve the melons and scoop out the seeds.
Chill the fruit while you prepare the raspberry filling.
Crush or sieve the raspberries, blend with the cream cheese, then gradually whip in the creme fratche.
Add the sugar and the alcohol and spoon into the melon.
Chill, or even freeze very slightly, until just before serving, then spoon into the melon halves.
Top with whole raspberries, a little more sugar and the leaves; these could be frosted as described.
Serving size: Complete recipe
Calories 1763 Calories from Fat 473
% Daily Value*
Total Fat 54 g82.5%
Saturated Fat 17.7 g88.6%
Trans Fat 0 g
Cholesterol 93.5 mg31.2%
Sodium 668.1 mg27.8%
Total Carbohydrates 328 g109.3%
Dietary Fiber 40.8 g163.2%
Sugars 275.8 g
Protein 33 g65.3%
Vitamin A 1679.5% Vitamin C 1619.9%
Calcium 38.6% Iron 42.6%
*Based on a 2000 Calorie diet