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Ingredientes
- 6 x egg yolks
- 200 gm sugar (caster)
- 250 ml lowfat milk
- 1 tsp vanilla essence
- 2 dsh green food colouring
- 1 x cantelope
- 250 ml cream
- 1/2 c. Midori (green)
Direcciones
- Skin and halve melon. Puree 1/2 in blender, reserving half for garnish.
- In a bowl, cream egg yolks and sugar together till pale in colour. Bring lowfat milk, colouring and vanilla to the boil and pour over egg yolks, a little at a time, whisking continuosly.
- Return to saucepan and cook over low heat, stirring constantly with a wooden spoon, till mix thickens slightly and will coat the back of a spoon. Don't ALLOW TO BOIL.
- Place cooked custard in electric mixer and whisk till cool. Gently mix in whipped cream, melon puree and midori. Pour into a loaf tin and freeze 2-3 hrs or possibly till hard.
- Serve sliced with slices of fresh melon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 113 | 33% |
| Total Fat 12.87g | 16% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 54mg | 2% |
| Potassium 175mg | 5% |
| Total Carbs 55.68g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 53.55g | 36% |
| Protein 3.88g | 6% |
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