Mulberry Muskmelon Wedge

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Nutritive Information

  • Calories: 314.0 Kcal

  • Proteins: 8.6 g

  • Fat: 14.4 g

  • Minerals: 1.9 g

  • Fibre: 1.1 g

  • Carbohydrates: 37.3 g


  • Halve the melon and deseed.

  • Scoop out half the pulp and refrigerate it for later use.

  • Melt the gelatine in a little water over low heat.

  • Beat the egg yolks and sugar together.

  • Add milk and stir well. Cook over a double boiler till the custard is smooth and coasts the back of a spoon.

  • Add gelatine and stir well. Chill over a bowlful of ice cubes.

  • Crush the mulberries to a thick paste.

  • Add whipped cream to the custard and divide into two portions.

  • Add mulberry paste to one portion of the custard, and the reserved melon pulp to the other.

  • Pour the mulberry custard into the chilled melon shell, following shape of the shell and keeping it hollow in the centre.

  • Then pour the melon custard mixture in the centre.

  •  When it is fully set, cut into wedges. Serve chilled, garnished with mint leaves.


4 Servings.

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