Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 500 ml of almonds milk
- - 2 melons
- - 50 g of pistachios
- - 50 g of cornstarch
- - 4 tablespoons rice malt
- - 20 mint leaves
- - Cinnamon
INSTRUCTIONS
- Gather in a saucepan mint and almond milk, bring almost to a boil then remove from heat and let steep for a few minutes.
- Sift the cornstarch and in a heavy-bottomed saucepan pour in gradually the warmed and filtered milk stirring with a whisk. If it forms clots whisk briefly with a hand blender.
- Put the mixture over low heat, add the malt and bring gently to the boil stirring constantly with a whisk and with a wooden spoon. Let cool.
- Halve the melons well washed, remove the seeds and helping with a knife and a spoon empty them from the pulp. Then reduce into pieces and toss with just a hint of cinnamon.
- Blend the pistachios finely, then mescolate 40 g to the cream with mint and stuff with this the "cups" of melon. Sprinkle the stuffed melons with remaining pistachios and cinnamon and place the pieces in part on the surface of fruits and partly next to the saucers.
