Be sure to use a nylon sieve; metal may taint or discolour the melon flesh. The mixture itself needs to be quite strongly coloured, as the cream and egg whites will make it paler.
- 1/2 large honeydew melon weighing about 1 1/2 lb, deseeded and peeled
- 1 rounded tablespoon 1 sachet powdered gelatine
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 oz caster sugar
- few drops of green food colouring
- 2 pinches ground ginger optional
- 2 egg whites
- 1/4 pint whipping cream
- Sprinkle the gelatine over the lemon juice and water in a heatproof bowl and leave to soak for 5 minutes until spongy.
- Meanwhile, cut the melon flesh into chunks and work through a nylon sieve, or puree in a blender then sieve to remove fibres.
- Pour the puree into a saucepan. Add the sugar and heat gently, stirring constantly, until the sugar is dissolved. Remove from the heat.
- Stand the bowl containing the gelatine in a pan of gently simmering water and heat gently for 1 - 2 minutes until the gelatine has dissolved, stirring occasionally.
- Stir the dissolved gelatine into the melon mixture, then add enough
- colouring to tint it a fairly strong green. Stir in ginger, if using. For a streaky effect, lightly stir in a little extra colouring.
- Pour the mixture into a bowl; cool, then cover and refrigerate until beginning to set.
- In a clean, dry bowl, whisk the egg whites until standing in stiff peaks. Whip the cream in a separate bowl until it will just hold its shape. Fold the cream and then the egg whites into the melon mixture.
- Divide the mixture between 6 individual glasses or glass bowls, cover and refrigerate for 8 hours, or overnight, until set. Serve chilled.
Calories: 150 kcal
Carbohydrates: 20 g
Protein: 2 g
Saturated Fat: 5 g
Cholesterol: 27 mg
Sodium: 44 mg
Potassium: 281 mg
Fiber: 1 g
Sugar: 18 g
Vitamin A: 343 IU
Vitamin C: 20 mg
Calcium: 21 mg
Iron: 1 mg