Butter cream in melon will become not only delicious, but also a very beautiful summer dessert. The dish is prepared very simply, the specified amount of products is enough for 5 servings.
It is necessary
- - honey melon - 1 pc. (600-700 g);
- - cream 25-33% - 170 ml;
- - white dessert wine - 120 ml;
- - eggs - 3 pcs.;
- - sugar - 100 g;
- - lemon - 1 pc.;
- - gelatin - 15 g;
- - berries (strawberries, raspberries) - for decoration.
Instructions
Step 1
Wash the melon with water, cut it lengthwise, remove the seeds. Using a chateau (round) spoon, cut out small balls from one half of the melon. From the other half of the melon, carefully remove some of the pulp, leaving about 1 centimeter of pulp at the rind. Grind the melon pulp with a blender until puree.
Step 2
Pour gelatin with water (50 milliliters), leave for 25 minutes to swell. Then put the gelatin in a water bath and cook until the grains of gelatin dissolve, not allowing it to boil. Refrigerate to room temperature.
Step 3
Divide the eggs into yolks and whites. Beat the whites into a stable foam, add a few drops of lemon juice.
Step 4
Beat the yolks with a mixer, add sugar. Put the yolk-sugar mixture in a water bath and cook until thickened, not allowing the mixture to boil. Then pour wine and 1 tablespoon of lemon juice into the yolks with sugar. Once the cream is thick, remove from heat and cool.
Step 5
Whisk the cream into a lather.
Step 6
Combine boiled yolk cream with whipped whites, add gelatin and melon puree. Finally, add the whipped cream to the mixture. Mix gently.
Step 7
Fill half of the melon with the resulting cream and refrigerate for 6 hours. When serving, cut the dessert into slices, garnish with fresh berries and melon balls. The dish is ready.
