In melon season, don't miss the opportunity to prepare this layered refreshing melon dessert!
It is necessary
- - melon, cut into cubes, about 1 cm each - 4 cups;
- - sugar - 6 tbsp. l.;
- - lemon juice - 4 tbsp. l.;
- - water - 140 ml;
- - egg white - 2 pcs.;
- - milk - 140 ml;
- - dark chocolate - 100 g;
- - cherry - 4 tbsp. l.;
- - cream 33% - 400 g;
- - condensed milk - 200 g;
- - vanillin;
- - nuts for sprinkling.
Instructions
Step 1
Mix 4 tablespoons of sugar in a saucepan with water and put on fire. We wait until the mixture boils and until the sugar dissolves. Reduce heat slightly and cook for about 15 minutes. Then cool to room temperature.
Step 2
Grind the diced melon with a kitchen processor in mashed potatoes. Add 2 tbsp to it. lemon juice and sugar syrup. Mix thoroughly (you can add nuts), transfer to a bowl and put in the refrigerator for about 1.5 hours to freeze the mixture.
Step 3
Whisk the whites until fluffy and firm and add to the frozen melon puree. We return to the freezer for 1, 5 hours.
Step 4
We put the cherries (if we use frozen ones, they must first be defrosted) in a small saucepan and add 2 tablespoons of sugar. Cook over low heat for about 5 minutes, and then use a blender to puree.
Step 5
Break the chocolate into pieces and melt it in milk. Mix with berry puree until smooth.
Step 6
Put the melon sorbet in a mold, previously lined with cling film, and put it in the freezer for about half an hour to grab.
Step 7
Distribute the chocolate over the sorbet and put it back in the refrigerator until it solidifies.
Step 8
Beat the chilled cream to the peaks, then in several steps add lemon juice and condensed milk to them (you can also add nuts if you wish) and put them in the freezer for half an hour. Then we take it out, beat it again and cover the chocolate-cherry layer with an impromptu "ice cream". Decorate with nut crumbs if desired. We put in the freezer until it hardens completely.
