Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, low-fat melon ice-cream with passion fruit and mint fruit salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad. cup light and creamy melon saffron flavoured evaporated milk, cup light thickened cream, tablespoons caster sugar, teaspoons powdered gelatine, small apple, seeded, peeled, thinly sliced and grapes, as. Melon Fruit salad with beautiful colors and refreshing flavors! It's so easy to throw together and the perfect side at any cook-out or summer party.
Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook low-fat melon ice-cream with passion fruit and mint fruit salad using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad:
- Take 2 cup light and creamy melon saffron flavoured evaporated milk
- Make ready 1/4 cup light thickened cream
- Prepare 2 tablespoons caster sugar
- Take 1 teaspoons powdered gelatine
- Take 1/2 small apple, seeded, peeled, thinly sliced and grapes
- Take as needed Some mint and passionfruit
- Get as needed Garnished kesar-pista or some dry fruits
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Instructions to make Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad:
- Place milk, cream,saffron, mashed melon and sugar in a small saucepan over medium-low heat. Heat, stirring occasionally, for 5 to 6 minutes or until almost simmering (don't boil). Remove from heat. Sprinkle over gelatine. Whisk until gelatine dissolves. Set aside for 10 minutes to cool.
- Pour into a pan.Cover surface with plastic wrap, then foil. Freeze for 2 hours or until frozen around edge of pan. Transfer to a bowl. Using an electric mixer, beat until mixture is light and fluffy and doubled in size. Return to pan. Cover surface with plastic wrap, then foil. Repeat freezing and beating process. Freeze for 6 hours or overnight.
- Remove ice-cream from freezer. Stand for 5 minutes to soften slightly. Meanwhile, combine rockmelon,apple,grapes and passionfruit pulp in a large melon bowl. Scoop ice-cream and serve with passionfruit and mint fruit salad.
Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tropical fruit cake with cream cheese icing. Griddled turbot on minted cauliflower couscous with walnut, passion fruit and celery salsa. Both the seeds and pulp of passion fruit can be added to fruit salads and pavlovas - only a small amount is needed as the fruit has a strong fragrant flavour.
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