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Honeydew Melon with Chocolate and Custard
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Melon-miel-chocolat-creme-anglaise-1303.jpg
PT30M
PT30M
PT1H00M
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.
4
Chef Soeur Angèle
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4 egg yolks
1/4 cup (60 mL) sugar
1/2 cup (125 mL) milk
0.500 vanilla bean or 1 teaspoon (5 ml) vanilla extract
1 small honeydew melon
3 oz (90 g) bitter chocolate melted
mint
Honeydew Melon with Chocolate and Custard
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
4
egg yolks
-
1/4 cup
(60 mL)sugar
-
1/2 cup
(125 mL)milk
-
0.500
vanilla bean or 1 teaspoon (5 ml) vanilla extract
-
1
small honeydew melonYou might like:
![]()
Flyer Deals
(2)
LEMONS
$2.99 ea.
2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE
SANTA CLAUS MELONS
$3.99 ea.
PRODUCT OF BRAZIL CANARY MELONS PRODUCT OF BRAZIL
-
3 oz
(90 g)bitter chocolate meltedYou might like:
![]()
Flyer Deals
(2)
NESTLÉ OR HERSHEY'S MULTI-PACK CHOCOLATE BARS
2 for $7.00
SELECTED SIZES, SELECTED VARIETIES, OR 4.49 EA.
GODIVA MASTERPIECES CHOCOLATE BAR
2 for $7.00
SELECTED SIZES, SELECTED VARIETIES OR $3.89 EA.
-
mint
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.
Source :
Chef Soeur Angèle
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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