Melon mousse
Instructions
Cut the melon in half remove the seeds and empty it.
Blend the flesh of the melon with honey and brandy.
Stir in the pureed pulp yogurt and mix well.
Divide into 4 individual cups melon mousse and keep in the fridge for 30 minutes.
Before serving sprinkle with chopped hazelnuts.
Ingredients and dosing for 4 persons
- 1 honeydew melon from 1000 g
- 2 tablespoons of acacia honey
- 5 cl of brandy
- 40 g of hazelnuts
- 125 g of skinny white yoghurt