Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - Melon 0.50
- - 150 g of raspberries
- - 4 meringues
- - 2 tablespoons gluten-free cornflakes
- - 2 tablespoons brown sugar icing
- - 4 anise stars
- - 1 small piece of cinnamon bark
- - 0.50 lemon juice
- - 1 teaspoon of agar agar
INSTRUCTIONS
- Mash the raspberries with a fork and mix them in a bowl with a little lemon juice, add the anise berries, then cover and leave to marinate in the fridge for an hour.
- Puree the melon at room temperature until it is reduced in cream: the total volume should be about half a liter. If necessary, add a little warm water.
- Bring to a boil 100 ml of water with the powdered sugar, cinnamon and agar-agar, reduce the heat and continue for 3 minutes. Strain the syrup if lumpy and with the melon. Pour into 4 glasses or bowls and refrigerate for half an hour.
- Eliminate the anise raspberries, rinse and keep aside. Spread the cream on the jelly melon and refrigerate for 15 minutes.
- Mix the meringue just a little pounded with the corn flakes and sprinkle on desserts. Complete, if you will, with the anise.
