This recipe is all about the lightness and natural sweetness of the fruit, only enhanced with a little honey and complemented with Greek yoghurt. A light and airy way to finish a meal, feeling completely guilt-free about going for seconds! The rockmelon (cantaloupe) is the hero of the dish. Make sure you choose a very ripe fruit for the greatest flavour. Add a touch of fresh basil or mint leaves for an aromatic finish and top with plenty of juicy, crunchy melon balls.
- Soak the gelatine leaves in cold water to soften or mix the gelatine powder in 2 tablespoons cold water.
- Skin and seed the melon, weigh 500 grams of the flesh into the Thermomix bowl and blend 30 seconds/speed 9.
- Add cream and honey then cook 3 minutes/60 degrees/speed 2. Squeeze gelatine leaves from excess water (if using leaves) or pour the softened gelatine powder mixture into the bowl then mix 30 seconds/speed 3. Allow to cool with the lid open (about 15 minutes).
- Add the yoghurt and mix 20 seconds/speed 6. Set aside in a large bowl that will be big enough to fold in egg whites at Step 6.
- Clean and dry mixing bowl thoroughly (we recommend a vinegar wash prior), making sure there are no traces of grease in the bowl. Insert butterfly whisk and whip egg whites with a pinch of cream of tartar and salt for 1–2 minutes/Butterfly/speed 3 until firm peaks form. Remove butterfly whisk.
- Using a spatula, carefully fold the egg whites into the melon mixture in 3 stages to retain as much air as possible.
- Pour the mixture into 6 individual ramekins and refrigerate to set for at least 4 hours.
- Use the remainder of the melon for the garnish. If you can get your hands on a tiny Parisienne scoop (aka melon baller), miniature balls look fantastic as a garnish.
- When ready to serve, top with the melon and some chopped, toasted pistachio nuts.
AND… The pistachio nuts can be chopped in the Thermomix 0.5 seconds/Turbo/1–2 times.