Melon boat in the blueberry sea with meringue foam crown
DIFFICULTY
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 600 g frozen wild blueberries from North America
- 1 l Cherry Juice
- 2 packages Vanillin sugar
- 30 g Cornstarch
- 1/2 Honeydew melon (e.g. Galia)
- 25 g Meringue spots (bought ready)
Directions
- 1
Put blueberries and juice in a pot. Add vanilla sugar and bring to the boil while stirring. Mix cornflour with some cold water and stir into the blueberry juice mixture. Bring to the boil while stirring once.
- 2
Chill the soup.
- 3
Core and peel the melon. Cut melon into slices. Arrange the blueberry cold peel with the melon boats and the meringue dots as foam crown.
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