Melon parfait
Ingredients
- 1 ripe melon, ca. 1 kg, your preferred variety – watermelon works well
- 5 tbsp caster sugar
- 1 tbsp lemon juice
- 4 tbsp mascarpone (Italian cream cheese)
- 100 ml double cream, whipped
- 50 g soft amaretti biscuits (Italian biscuits), crushed
Method
- Cut the melon in half, remove all seeds and discard. Remove flesh from the shell, put empty shells aside (to use as container for the parfait). Chop the melon flesh. Add sugar, lemon juice and mascarpone. Blend mixture to a smooth consistency, pass through a fine-meshed sieve, set aside about half of the puree. To the other half, add whipped cream and crushed amoretti biscuits and mix well. Pour mixture into the empty melon shells, cover with clingfilm and place in freezer for several hours or overnight. Remove from freezer about 30 minutes before serving. Cut into wedges for serving, serve with the reserved melon puree.
Variations
Use leftover melon puree to make smoothie or milkshake.