Melon syllabub

Melon syllabub

Total: 55 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / people: 286 kcal
, Fat: 22 g
, Carbohydrate: 18 g
, Protein: 2 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 charentais melon (approx. 900 g)
100 g red currants
2 ½ tbsp icing sugar
½ tbsp lemon juice
½ vanilla pod, halved lengthwise, seeds scraped out
2 dl full cream, chilled
50 g crème fraîche, chilled
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How it's done

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Remove the seeds from the melon, cut out little balls using a melon baller (approx. 300 g). Stir in the currants and 1/2 tbsp of the icing sugar, cover and chill. Place the remaining fruit flesh and the remaining icing sugar in a pan. Add the lemon juice and vanilla seeds, simmer over a low heat for approx. 2 mins. Finely puree the mixture, leave to cool, then chill for approx. 30 mins.

To make the syllabub, place 100 ml of cold melon puree in a bowl. Add the cream and crème fraîche and beat to a firm, foamy crème with the whisk on a hand mixer. Divide the melon crème into dessert bowls. Arrange the fruit on top, drizzle over the remaining melon puree, serve immediately.

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