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Dessert ice cream with melon

Dessert ice cream with melon

I was inspired by here-https: //www.bucataras.ro/retete/desert-inghetata-cu-pepene-galben-si-mascarpone-83538.html
I wanted to represent myself and my tastes, I prepared with a lot of love besides the ingredients and I like to cook with what I have in the kitchen, so I give a special note to my recipe!

  • 1 kg yellow penene
  • 500 ml of sweet country milk
  • 500 gr cream with 30% fat
  • 300 gr sugar
  • 4 sachets of vanilla sugar
  • 4 gothic rat eggs

Servings: 25

Preparation time: less than 30 minutes

RECIPE PREPARATION Ice cream dessert with melon:

Sweet, boiled and cooled milk is put in a pot, cream is added to the milk, half the amount of sugar and 2 sachets of vanilla sugar. Boil everything in a bain-marie, mixing lightly with a spatula.

In a plastic bowl, put the duck yolks, add the other half of the sugar and mix until the sugar melts and you get a thick and fluffy cream. When the composition of sour cream, sugar and milk has been well homogenized, add the mixed yolks and continue mixing until a foam appears on top and the composition remains on the palette. Check by putting the palette in the pot and pulling with your finger in the middle, if the composition does not spread, then the cream is ready, turn off the heat and let the cream cool.

Peel a squash, grate it and cut it into small pieces. Add two sachets of vanilla sugar and mix with a knife, until a fine paste is obtained. with crema anglaise and put in the freezer for about 7-8 hours, after which it can be served garnished with watermelon cubes. Have a craving, dear ones, for a real delicacy.

I used duck eggs because they are fatter, they have a special consistency, they are from my yard, very fresh and with special qualities, plus they give an intense yellow color.

Tips sites


Short Puns Summer

2. You're one in a melon, girl!

3. I enjoy ketchup with you.


4. Your fishing a wonderful day.

5. You need some marine vitamins.

9. Hey beach! Long without sea.

11. I would like to go more to the sea.

12. Whale, hello there, friend.

13. You never escape.

14. Let the sun of the sea be joyful.

15. You used to call me on my cell phone.

16. Don't forget to walk your day.

17. Come on, friends! Lettuce celebrates.

18. I hope you have a great day.

20. Life is a beach, so just enjoy the waves.

21. Anything is ice whenever I'm with you.

22. Finally! Now I can navigate clearly.

23. I'm sorry, I'm hot for you.

25. Let's throw good moments and tan.

27. Everything is ice whenever I am with you.

28. I'm coming back. Just sit with some friends on the grill.

30. Hey, don't worry. Just happy beach.

32. I love you whale until I die.

33. This beautiful beach makes me so emotional.

35. Let's have fun, buoys and seagulls!

36. I hope you enjoy the beauty of life.

37. It's time to be born.

38. Life is like a big slit

39. Please excuse me on my beach face.

40. Congratulations! It's time for a co-operation!

41. You are a crazy sun on a beach

42. You are the best sea tailings ever

43. It is very ticked by fish.

44. Things are already coming out of the sand.


VIDEO / Melon recipes for all tastes. Soup, salad, pickles, jam, granita and ice cream & # 8211 are all easy, fast and very good!

Watermelon is more refreshing than lemonade and sweet enough to satisfy our appetite for dessert, moisturizing, full of minerals and so versatile that it can be turned into a salad, soup or appetizer, it can be made into ice cream or. pickled. Discover how to make delicious dishes from the star fruit of the season. Here are 13 refreshing melon recipes.


Melon jam with lemon

I bought a fragrant melon, but I was surprised to find that it was not sweet at all. Nobody wanted to eat it. As the watermelon was still in order, I decided it was time to make the first melon jam. Lemon plays an important role, potentiates sweets from 1 kg of sugar. I had a long melon but not from the inecacious and crumbly yellow one, it must be from the one with cantaloupe, or even cantaloupe, with hard core. This is one of the keys to excellent success, choosing the watermelon variety.
Because this year it was rainy and accumulated a lot of juice, I had to make the jam in two steps, as I explain in the preparation method.

Preparation time 30 minutes

Cooking time 35 minutes

Total time 1 hour 5 minutes

Serving 2 jars of 350 g

Ingredients

  • 1 kg melon without peel
  • 1 kg of sugar
  • 1 lemon
  • 2 sachets of vanilla sugar
  • 500 + 120 ml water
  • 250 ml vinegar

PREPARATION Melon jam with lemon

Sterilize the two (or more) jars as I explained in the pumpkin and vegetable sauce for the winter (click HERE to find out the method)
1. First, boil the water with the vinegar. It is necessary to boil the watermelon cubes so as not to become a soft mass at the end. Don't be afraid, don't change your taste.
2. Wash the watermelon and dry it with a towel. On the side where he sits on the ground, I rub him with the wire sponge. I don't want sand to grind in my teeth. Cut it in half lengthwise and with a metal spoon remove the seeds and the soft (mucilaginous) area that catches the seeds. Cut slices and peel with a knife along it. Cut into cubes of approx. 2 cm and put them in boiling vinegar water drawn from the fire.
3. The water with the vinegar cools from the melon, so you will time 10 minutes of boiling on low heat, after it boils for the first time. Strain into a spaghetti sieve.
4. Meanwhile, make the syrup from a kg of sugar + vanilla sugar and a small glass of water, about 120 ml. The water is put just enough to wet it so it doesn't burn. Put the juice from 1 lemon and boil it until it binds. When is the syrup bound? When you release a few drops of syrup in a glass of water, and it does not disperse, you see that it is solid.
5. In the syrup add the well drained watermelon cubes, and boil them for another 10 minutes, timing from the first boil. After it starts to boil, reduce the heat from medium to low.
6. Stop the fire, you will see that the pieces of watermelon float. Cover with a well-watered and well-squeezed kitchen towel and leave until the next day. As the year is rainy and the melons are quite juicy, they have to leave the juice overnight.
7. The next day you will see that the pieces have shrunk a bit and fallen to the bottom. Froth the melon pieces and store them in a bowl and simmer only the syrup until it thickens. In the second part, keep an eye on it, when it has dropped enough, it starts to foam from the bubbles. Do not collect foam, just be careful not to set it on fire.
8. Add the watermelon, the liquid cools from it and timing from the first boil, boil the pieces together for 5 minutes.
9. Place the sterilized jars in a tray or pan (you need metal under the bottom so that it doesn't crack from the thermal shock), and fill the jars (I have a tiny polish that is often very useful to me). First put fruit 3 quarters and then add the syrup. You will see that you will have syrup left, which is great to have when you cook papanasii with apples (click here for the recipe) or cow's cheese pudding with raisins (click HERE for the recipe) or rice or semolina with milk. After tightening the lids well, turn the jars upside down for at least 10 minutes, or until they have cooled. This simple method creates a vacuum, for me the jams lasted for 3 years, in storage conditions in a not too cold, block room.
Liv (e) it!
I leave you recipes for jam cakes:
& # 8211 Apples with apples & # 8211 recipe of yesteryear
& # 8211 Pudding with cottage cheese and raisins


Recipe of the day Ice cream with melon, dulce de leche and candied cherries

600 grams of melon pulp
1 tablespoon vanilla essence
1 teaspoon almond essence
1 tablespoon rum essence
300 ml milk
200 grams of sugar
3 yolks
1 tablespoon sweet milk
200 ml liquid cream
100 grams of candied cherries.

Method of preparation:
Peel a squash, grate it and squeeze the juice. Pass it through the mixer and pour it into a container. But before putting it in the freezer, bless the pulp with the essences from the list of ingredients. Mix well and put the container in the freezer while you take care of the rest of the ingredients.

Heat the milk with the sugar. Mix the yolks with the dulce de leche, until the ingredients are incorporated. Then pour the slightly lukewarm milk over the mixed yolks. Return the bowl with all these ingredients to the fire and make a suitable one, stirring them continuously with a spoonful of silicone or wood until the composition becomes consistent, taking care not to push. Then leave this composition to cool for about 30 minutes.

Separately mix the liquid cream and lightly pour the above composition over the cream, incorporating the ingredients.

Remove the container of melon pulp from the freezer and pour it over the composition formed in the previous step. Carefully mix the flavor that will intoxicate the senses from this stage, pour the mixture into the container and put it back in the freezer for 30 minutes. Then remove the ice cream tub from the cold, pour the contents of the container into it, and let the ice cream machine do its job for 30 minutes. Then, incorporate the candied cherries into the ice cream, pour the ice cream back into the container and put it in the freezer for 30 minutes for a complete freezing.


Melon mousse, a refreshing summer dessert

The melon is so fragrant that it will surprise your taste buds. Turn it into a delicious dessert!

The melon mousse recipe is ideal if you are looking for a low-fat dessert.

It's a light summer dessert. It is very simple to prepare and is excellent when made with well-ripened watermelon.

Ingredients for melon mousse:

-2 sachets of unflavored gelatin

-3 tablespoons of lemon juice

-480 gr melon core, cut into cubes

-120 gr of yogurt with skim lemon

-fresh raspberries, optional.

Method of preparation:

Take a small pot in which to put lemon juice. Add the gelatin sachets and let stand for a minute. Heat over low heat until the gelatin is completely dissolved.

In the bowl of a blender put together the mixture of gelatin, melon core and sugar. Cover and mix until a velvety mixture is obtained.

Transfer to a bowl and incorporate the yogurt. Put in serving bowls and let cool, then serve. If you want, you can decorate them with fresh raspberries.


Beat the eggs very well with the sugar (I use the mixer), then add in turn, the salt powder, the melted butter, the milk and at the end the sifted flour. Leave the composition to "rest" for 20-30 minutes.
Meanwhile, after washing the melon, peel it and pit it, then cut it into suitable cubes. In a non-stick pan, heat it a little with the sugar until it softens.

In the well-heated pan, put a little butter, and when it has melted, pour a polish of the composition, taking care to "cover" the entire surface of the pan. Leave on the fire, on each side for about 1 minute until the pancake browns nicely.

After we have finished frying the pancakes, we fill them with the melon composition, roll them, then we can cut them into pieces of about 2 cm.
It can be served hot and cold, along with a little ice cream.
Good appetite!


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He only ate fruit for 29 years. Incredible how the woman looks now / PHOTO

Anne Osborne, 52, decided 29 years ago to give up meat, dairy, vegetables and in a short time ended up eating only fruit.

The woman felt a radical change in her life, to be healthy, to feel good and to look like that, so one day she decided to adopt a diet based only on fruit, fruit juice, teas and water. . Even if it's Christmas or some other holiday that involves hearty meals, Anne packs eight dates and a half watermelon. If he chooses to go to the city, then his bag does not lack a box of watermelons, which takes the place of an aperitif, main course and dessert.

Anne usually starts her day with a mango fruit and half a melon, a breakfast that has a maximum of 200 calories. Then, serve bananas for a snack, and lunch consists of avocado. Dinner includes two mango fruits, which have no more than 300 calories. Basically, the woman does not consume more than 1500-2000 calories a day and takes great care to be fully hydrated. To hydrate, the Australian does not consume alcohol at all and prefers only orange juices or plain water.


Melon ice cream

Melon ice cream it's one of my favorites, so I couldn't help but try it at home. And my fa-bu-loa came out, alas, I have no words! If you also like melon, don't hesitate to try this super simple recipe.

Hmmm, I'm curious what a watermelon ice cream is like ?! I think I will try this one soon!

And if we are in this chapter, I want to tell you that the best investment in the kitchen this year was the ice cream machine and I recommend it to all lovers of good homemade ice cream. In our case, the device soon became our best friend and we put it to work every 3 days and so we always have fresh ice cream in the house. He doesn't get upset, and we rejoice every time we take something tasty and fragrant out of him.

P.S. For other homemade ice cream recipes click & # 8211 HERE.

Ingredients Ice cream with melon

  • 500 g melon core
  • 150 ml fat yogurt
  • 200 ml whipped cream
  • 3 tablespoons honey or to taste

Preparation Ice cream with melon

Put the melon in a blender and strain it.

Mix with honey, milk and cream and the homogeneous composition is transferred to the ice cream machine for 30 minutes.

After 30 minutes, transfer the ice cream to a bowl and put it in the freezer for about an hour, after which it can be served.

If you do not have an ice cream machine, put the ice cream mixture in a bowl or cake pan and put it in the freezer for 3-4 hours. In this case, you will have to remove the ice cream every 30 minutes and mix in it (with a fork or if you can with the mixer). It's a more painstaking job, but it's worth the effort.


Video: ROLOVANÁ ZMRZLINA - Bašta #21 (December 2021).