Watermelon jelly on sabaione (low calorie)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak the gelatine. Quarter the melon and cut out about 8 small balls from the flesh. Cut the rest of the fruit flesh from the skin, remove seeds and dice. Puree finely with lemon juice and sugar, pass through a sieve. Measure out 1/2 litre melon puree.

2. 2

   Peel and core the honeydew melon and use a peeler to slice 4-8 thin slices of the fruit flesh. Cut out balls from the remaining fruit flesh. Squeeze out the gelatine, dissolve. First stir 2 tablespoons of puree into the gelatine, then stir in the rest of the puree. Divide the honeydew melon balls, up to 8 pieces, into 4 lintel moulds (approx. 1/8 litre capacity each) and fill up with puree. Cover and chill for approx. 3 hours. Beat the kefir and vanilla sugar in a tall mixing bowl until foamy. Dip the moulds halfway into hot water and turn them out onto plates. Serve with vanilla foam and melon balls.

3. 3

   Divide the honeydew melon balls, up to 8 pieces, into 4 lintel moulds (approx. 1/8 litre capacity each) and fill up with puree. Cover and chill for approx. 3 hours. Beat the kefir and vanilla sugar in a tall mixing bowl until foamy. Dip the moulds halfway into hot water and turn them out onto plates. Serve with vanilla foam and melon balls. Dust with cocoa, decorate with melon slices and lemon balm

4. 4

   3 hours waiting time

Nutrition Facts

KCAL
210 kcal

CARBS
41 g

FATS
2 g

PROTEINS
6 g