Fruit salad from cantalup melon, raspberries and peaches

Name: Fruit salad from cantalup melon, raspberries and peaches
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Whipped cream; 250 g creamy milk yoghurt; 1 TABLESPOON Sugar; 1 package Vanillin sugar; 20 g flaked almonds; 1.4 kg Cantalup melon; 150 g Raspberries; 2 ripe peaches; 1-2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Mint

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Whipped cream
250 g creamy milk yoghurt
1 TABLESPOON Sugar
1 package Vanillin sugar
20 g flaked almonds
1.4 kg Cantalup melon
150 g Raspberries
2 ripe peaches
1-2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Mint

Directions

1
Whip the cream until stiff. Mix yoghurt, sugar and vanilla sugar and fold in the cream. Chill. Roast the almonds in a pan without fat, take them out immediately and let them cool down. Cut melon into 4 slices of approx. 350 g each. Remove seeds and cut the flesh from the skin.
2
Cut the fruit flesh on the skin into pieces and pull them apart slightly in a jagged shape. Sort the raspberries, wash if necessary and let them drip off. Wash the peaches, dab dry and cut into fine slices. Arrange sliced melons on plates and place the remaining fruit on top and next to them. Pour yoghurt foam over the fruits and sprinkle with almonds and icing sugar. Decorated with mint, serve immediately