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Melon And Ginger Trifles

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  Galia melons/Other round melons 2 Small, halved and seeded
  Ginger cake slice 2
  Ginger wine/Orange juice 120 Milliliter
  Double cream 1⁄4 Pint (150 Milliliter Or 2/3 Cup)
  Custard 6 Ounce (1 Small Can, Ready To Eat)
  Crystallized ginger 4 Teaspoon, chopped
  Angelica leaves 4

Put the melon halves into four individual dishes.
If you have larger melons, you can cut them into quarters.
Break up the ginger cake and place in the melon cavities.
Moisten with ginger wine or orange juice to taste.
Chill until ready to serve, then whip the cream until peaking and whisk in the custard.
Use to fill a piping bag, fitted with a large star tube, and pipe a large rosette on top of each or spoon the mixture on and swirl with the end of the spoon.
Sprinkle with crystallised ginger.
Decorate with a few angelica 'leaves'.

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