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