Melon & raspberry coronet

For 4 people you need

1 medium sized ripe melon
approximately 8 oz. fresh or well drained canned
raspberries
sugar
little sherry, optional.

melon and raspberry coronet
Remove the top from the melon in a zig-zag fashion. To do this, make a cut with a sharp knife downwards, then cut up, then down again all the way round the fruit, feeling the point of the knife going through the flesh. Remove the slice from the top.
Take out the seeds, then cut out the centre pulp.
To make balls, insert the vegetable scoop into the
flesh and turn this slowly and carefully. In this way you cut out a neat complete ball.
Mix with the raspberries, adding a little sugar with fresh fruit and sherry if wished.
Pile back again into the melon case

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