melon
maraschino cherry
maraschino cherry
method
1. Cut the melon in half and remove the seeds.
2. Scoop out the flesh with a parisienne cutter and retain the balls in a bowl until required, together with any juice to keep them moist.
3. Place the balls in a coupe or goblet with a maraschino cherry on top and serve slightly chilled.
4. Allow approximately 2 melons for 10 portions.
2. Scoop out the flesh with a parisienne cutter and retain the balls in a bowl until required, together with any juice to keep them moist.
3. Place the balls in a coupe or goblet with a maraschino cherry on top and serve slightly chilled.
4. Allow approximately 2 melons for 10 portions.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
