CookEat Recipe
Cantaloupe Surprise
Chilled melon halves filled with curaçao-scented melon, vanilla ice cream, raspberry syrup and coconut.
Method
Steps
Step 1
For the vanilla ice cream, mix the six commercially pasteurized egg-yolk equivalents with eight ounces icing sugar for five minutes. Bring one pint cream, one pint pasteurized milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container. Cool promptly over external ice and refrigerate at 40°F or colder within two hours.
Step 3
Chill thoroughly, then churn according to the ice-cream maker instructions, using about thirty minutes as a guide until firm. Measure one actual pint of the finished vanilla ice cream for this dessert. Keep this portion frozen and freeze the remaining ice cream separately.
Step 4
Chill three small or medium muskmelons thoroughly. Wash the skins, halve lengthwise with a clean knife and remove the seeds and soft seed fibres. Scoop out the flesh without piercing the six shells, cut into very small pieces and mix in a clean bowl with one ounce sugar and two tablespoons food-grade curaçao liqueur. Divide all the fruit back into the six chilled melon shells.
Step 5
Divide the reserved actual one pint finished vanilla ice cream evenly over the six melon halves and smooth into domes. Pour one tablespoon raspberry syrup over each, using all six tablespoons, and sprinkle a little finely shredded fresh coconut over each. Arrange on a cold dish with a clean food-safe folded napkin and serve promptly, keeping frozen components frozen and cut melon refrigerated until assembly.
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