Ginger melon layer
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piel de Sapo melon | |
| 1 | 200 gram tub crme frâiche; (7oz) | |
| 142 | millilitres | Double cream; (5floz) |
| 2 | tablespoons | Icing sugar; sifted |
| 6 | Deluxe stem-ginger cookies; crushed | |
| Fresh mint to decorate; optional | ||
Directions
Cut the melon in half, remove the seeds and the skin. Slice thinly and cut the slices in half.
Divide between 6 glasses or individual dishes.
Place the creme fraiche, cream and icing sugar in a bowl and whisk until fairly thick. Spoon over the melon.
Top with the cookie crumbs and decorate with sprigs of fresh mint, if using.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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