Frozen Melon Cups are a fresh and light dessert ideal for summer. The melon sorbet is paired with a mix of sweet melon, brandy, egg yolks, sugar, and white wine to create a refreshing and tasty dessert. This recipe is originally from Italy, particularly from the Campania region. Its preparation is very simple and requires only a few minutes of work. The frozen melon cups can be stored in the freezer for several days.
Prepare the melon sorbet base following the related recipe
Cut the melon lengthwise, then divide each half into two wedges and remove seeds and skin; finally, divide each wedge into three parts; arrange the obtained slices on a rather wide plate, sprinkle them with some brandy and let them macerate for 30-40 minutes
Meanwhile, prepare the warm cream to accompany this dessert
Put the three egg yolks in a saucepan, add the sugar and beat them until frothy
Then add the tablespoons of wine one at a time and cook in a bain-marie
Let the cream cook until it starts to thicken; then remove it from the heat and keep it warm in the bain-marie
At this point, you need to proceed rather quickly
Take the now ready sorbet from the freezer and scoop it into balls with the appropriate utensil and place them in four large individual cups that have been previously chilled in the freezer for at least 30 minutes
Surround the ice cream with the melon wedges and accompany the cups with the warm cream
Blender
Bowls
Sifter
Italy, Campania
| Energy (kcal) | 95.54 |
| Carbohydrates (g) | 20.74 |
| of which Sugars (g) | 19.77 |
| Fat (g) | 1.13 |
| of which Saturates (g) | 0.35 |
| Protein (g) | 0.93 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.01 |
