for 4 person

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

How it's done

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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