Melon sorbet on honey milk rice

Name: Melon sorbet on honey milk rice
Cook time: 1 h
Total time: 4 h
Yield: 6
Ingredients: 1 cantaloupe melon (about 1 kg); 60 g Icing sugar; 1/2 litre Milk; 1 pck. Bourbon vanilla sugar; 100 g Rice Pudding; 2 TABLESPOONS Honey; 125 g Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Both sorbet and rice pudding can be prepared wonderfully. The perfect refreshment on hot days!

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

1 cantaloupe melon (about 1 kg)
60 g Icing sugar
1/2 litre Milk
1 pck. Bourbon vanilla sugar
100 g Rice Pudding
2 TABLESPOONS Honey
125 g Whipped cream

Directions

1
For the sorbet, quarter, seed and peel the melon 3 hours before. Cut the flesh into small pieces and puree with icing sugar in a wide bowl. Place in the freezer for at least 3 hours, stirring with a fork about every 30 minutes.
2
For the rice pudding, bring the milk to the boil in a saucepan. Stir in vanilla sugar and rice, cover and simmer over low heat for about 35 minutes. Stir from time to time. Wed
3
Whip the cream until stiff and stir into the rice pudding. Divide into six glasses. Cut out balls from the sorbet and arrange on the rice, serve immediately.