ReceptnaptárMelon-shaped cream
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Ingredients
Method
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- Soak the gelatine sheets in cold water, then squeeze out and melt over heat with the 2 dl water and the sugar, until smooth, then let it cool to lukewarm.
- Whip the cream into stiff peaks, and gently fold it, slowly, into the gelatine base.
- Spoon off about a fifth of the cream onto a plate and mix in the ground pistachios: this will be the melon's green rind.
- Thinly line an oiled, rounded mould (e.g. a half-egg or bowl shape) with the pistachio cream, and chill to set.
- Stir the maraschino into the remaining cream, and pour it into the mould, over the centre of the pistachio layer.
- When the mixture just starts to set, scoop out enough from the centre with a spoon to leave about a 2 cm layer around the edge of the mould.
- Mix a few drops of red food colouring and the rum into the scooped-out cream to turn it pink, then spoon it back into the centre of the mould.
- Freeze for at least 3 hours, until completely set.
- Before serving, carefully turn out onto a cake plate and poke the chocolate sticks into the pink part like melon seeds.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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