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.