Melon Carpaccio

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Put 100 g sugar, 120 ml water and vanilla pulp in a small pot. Slowly bring to the boil and simmer for 6-8 minutes until syrupy. Let it cool down. Quarter melons, peel, scrape out seeds.

2. 2

   Cut part of the fruit flesh into thin slices. Form balls from the rest with a ball cutter. Arrange the melon slices decoratively on plates and place the melon balls in the middle.

3. 3

   Drizzle the syrup over carpaccio. Mix crème fraiche, 30 g sugar and lemon peel. Wash the lemon, rub dry and remove fine strips from the peel with a zest ripper. Serve melon carpaccio sprinkled with crème fraiche and lemon zests.

4. 4

   It goes well with biscuits.

Nutrition Facts

KCAL
360 kcal

CARBS
62 g

FATS
12 g

PROTEINS
3 g