Honeydew Melon with Chocolate and Custard
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
servings
| Category: | Desserts |
| Subcategory: | Fruits |
| Source: | Chef Soeur Angèle |
Recipe ingredients
- 4 egg yolks
- 1/4 cup (60 mL) sugar
- 1/2 cup (125 mL) milk
- 1/2 vanilla bean or 1 tsp. (5 mL) vanilla extract
- 1 small honeydew melon
- 3 oz. (90 g) bitter chocolate, melted
- Mint leaves
Preparation
For the custard cream, beat egg yolks with sugar until light.
Set aside.
in a medium pan, bring milk to a boil.
Slowly whisk into the egg sugar mixture.
Put in a double boiler, stir over low heat until thick, without boiling.
Add vanilla, strain and cool right away.
Presentation
Carve melon into balls with a melon baller.
Prick each melon with a toothpick and dip in melted chocolate.
Garnish each plate with a pool of custard cream and the chocolate covered melon balls.
Decorate with fresh mint leaves.
Suggestion
Occasion: Valentine Day
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account