for 8 portions

Ice cream

½	charentais melon, cut into pieces
250 g	frozen raspberries
100 g	icing sugar
2 ½ dl	full cream, whipped until stiff

Crumble

100 g	coconut flakes
75 g	white flour
75 g	butter, soft
50 g	sugar

To serve

½	charentais melon, sliced

How it's done

Ice cream

Puree the melon and raspberries with the icing sugar, push the mixture through a sieve into a stainless steel bowl. Fold in the whipped cream. Cover and freeze for approx. 10 hrs., stirring vigorously with a whisk at least 5 times.

Crumble

Mix the coconut flakes, flour, butter and sugar with a fork until the mixture is crumbly.

Bake for approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool.

To serve

Serve the ice cream on top of the melon slices, sprinkle with the crumble.

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