MELON-CREAM ICE CREAM ON A STICK

For the melon ice cream

150 gcantaloupe melon pulp
150 ghoneydew melon pulp
300 ggreek yoghurt
250 gmascarpone
2 tbspicing sugar
4 tbsplemon juice

For the raspberry-lime dip

150 graspberries
2 tbspraspberry syrup
2 tbsplime juice

For the sweet herb dip

50 galmonds
50 gpistachio kernels
1 pclemon
1 sheetlemon balm
3 tbspacacia honeys

For the white chocolate dip

125 gwhite chocolates
3 tbspcream
2 pcsorange peel slices
2 tbsporange liqueurs

shopping list

This recipe is on the shopping list for 2 .

Directions

For the melon ice cream

For the cantaloupe ice cream, purée the cantaloupe melon pulp in a bowl using the bamix® multi-purpose blade. For the honeydew ice cream, also purée the honeydew melon pulp in a second bowl using the bamix® multi-purpose blade. Add half the yoghurt, half the mascarpone, 1 tbsp icing sugar and 2 tbsp lemon juice to each purée and stir until smooth. Pour both types of ice cream separately into small cups or glasses and freeze. After approx. 2 hours, insert small sticks or spoons and freeze for about another 3 hours (or overnight).

For the raspberry-lime dip

For the raspberry dip, purée the raspberries with raspberry syrup and lime juice using the bamix® multi-purpose blade, pass through a fine sieve and refrigerate covered until needed.

For the sweet herb dip

For the herb dip, roast the almonds in a pan without oil until golden brown and allow to cool. Finely chop the unsalted pistachios in the bamix® Processor. Wash the lemon with hot water, dry it, grate the zest finely and squeeze the juice. Finely chop the lemon balm leaf in the bamix® Processor. Mix the almonds, pistachios, lemon zest and juice, lemon balm and honey using the bamix® multi-purpose blade and refrigerate covered until needed.

For the white chocolate dip

For the chocolate dip, roughly chop the couverture chocolate in the bamix® Processor and melt with the cream using a bain marie, stirring occasionally. Chop the orange peel very finely and stir into the chocolate cream with triple sec as desired. To serve, arrange both types of ice cream with melon pieces and the dips.