1 kg, SELECTED VARIETIES
IMPORTÉ DU MEXIQUE ET/OU DU GUATÉMALA, GR 6 OU MELON CANARI | CANARY MELON IMPORTÉ DU BRÉSIL, GR 6
160-176 g, POP‑TARTS 400 g, VOIR VARIÉTÉS EN MAGASIN
200-300 G, VOIR VARIÉTÉS EN MAGASIN
SUPER NIBS, NIBS, 375‑454 G, EXCEL, JUICY FRUIT GOMME 4 UN., VOIR VARIÉTÉS EN MAGASIN
42-60 g, VOIR VARIÉTÉS EN MAGASIN
170-185 g, VOIR VARIÉTÉS EN MAGASIN
135‑246 g, VOIR VARIÉTÉS EN MAGASIN
PRODUIT DES É.-U. ET/OU IMPORTÉS DU MEXIQUE OU PERSIL | PARSLEY OU PERSIL ITALIEN PRODUIT DES É.-U. ET/OU IMPORTÉS DU MEXIQUE
For the custard cream, beat egg yolks with sugar until light.
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.
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.
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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