Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, low-fat melon ice-cream with passion fruit and mint fruit salad. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Melon Fruit salad with beautiful colors and refreshing flavors!
Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook low-fat melon ice-cream with passion fruit and mint fruit salad using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad:
- Take 2 cup light and creamy melon saffron flavoured evaporated milk
- Make ready 1/4 cup light thickened cream
- Take 2 tablespoons caster sugar
- Take 1 teaspoons powdered gelatine
- Prepare 1/2 small apple, seeded, peeled, thinly sliced and grapes
- Take as needed Some mint and passionfruit
- Get as needed Garnished kesar-pista or some dry fruits
A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing. What a simple and delicous dressing for fruit salad! Preparation Whisk together sugar and eggs. Ice cream melon with whipping cream.
Instructions to make Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad:
- Place milk, cream,saffron, mashed melon and sugar in a small saucepan over medium-low heat. Heat, stirring occasionally, for 5 to 6 minutes or until almost simmering (don't boil). Remove from heat. Sprinkle over gelatine. Whisk until gelatine dissolves. Set aside for 10 minutes to cool.
- Pour into a pan.Cover surface with plastic wrap, then foil. Freeze for 2 hours or until frozen around edge of pan. Transfer to a bowl. Using an electric mixer, beat until mixture is light and fluffy and doubled in size. Return to pan. Cover surface with plastic wrap, then foil. Repeat freezing and beating process. Freeze for 6 hours or overnight.
- Remove ice-cream from freezer. Stand for 5 minutes to soften slightly. Meanwhile, combine rockmelon,apple,grapes and passionfruit pulp in a large melon bowl. Scoop ice-cream and serve with passionfruit and mint fruit salad.
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