Melon sorbet bites

Name: Melon sorbet bites
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 1 Slit (approx. 1 kg) Watermelon (net approx. 475 g); 5 TABLESPOONS Sugar; 150 ml Passion fruit juice; 7-10 Tbsp Juice and peel of 1 lime; 5 TABLESPOONS Tequila; 1 (approx. 1200 g; net approx. 650 g) Honeydew melon; 250 g Edible quark (20 % fat in dry matter); 500 g Fresh egg waffles (approx. 10 pieces); 75 ml Raspberry sauce (bottle); 7-10 Tbsp Watermelon

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

1 Slit (approx. 1 kg) Watermelon (net approx. 475 g)
5 TABLESPOONS Sugar
150 ml Passion fruit juice
7-10 Tbsp Juice and peel of 1 lime
5 TABLESPOONS Tequila
1 (approx. 1200 g; net approx. 650 g) Honeydew melon
250 g Edible quark (20 % fat in dry matter)
500 g Fresh egg waffles (approx. 10 pieces)
75 ml Raspberry sauce (bottle)
7-10 Tbsp Watermelon

Directions

1
Peel watermelon, remove seeds. Puree melon, 2 tablespoons of sugar, 50 ml passion fruit juice, lime juice and zest and tequila. Fill into a box form and freeze for about 4 hours, stirring at intervals. In the meantime peel the honeydew melon and dice it roughly. Puree with 100 ml passion fruit juice and 3 tablespoons sugar.
2
Freeze for 1 hour. Stir quark smooth and stir in. Line the bottom of a rectangular springform pan (23 x 23 cm) with waffles. Cut the waffles a little bit into shape. Spread honeydew melon mixture on top. Cover with waffles again and freeze for about 2 hours. Spread watermelon sorbet on top and freeze again for 1 hour. Cut the cake into pieces with a knife dipped in hot water. Drizzle with raspberry sauce.
3
Spread honeydew melon mixture on top. Cover with waffles again and freeze for about 2 hours. Spread watermelon sorbet on top and freeze again for 1 hour. Cut the cake into pieces with a knife dipped in hot water. Drizzle with raspberry sauce. Serve decorated with watermelon corners
4
waiting time approx. 7 hours