Stuffed Melon (Melone Ripieno)
Instructions
Take a very fragrant melon, cut in half and eliminatene seeds.
Asportatene all the pulp with a spoon (but it would be better to use the darn thing, namely the scoop you need to get the potatoes ' noisette ').
At this point you are sugar cubes rubbed on the skin (wash) of an orange.
When will have absorbed the flavour transfer it onto a plate, moisten with three cups of Maraschino and three small glasses of Cointreau and scioglieteli by pressing with tines of a fork.
Now, placed in each melon half three balls of ice cream.
All around you are in good order a Crown of sciampagnini or other porous ' cookies ', which were previously soaked in a mixture composed of 50% water and 50% of cointreau.
Put in the flesh melons that you have removed, cover with sugar and decorated with liqueurs and some staple of whipped cream.
Ingredients and dosing for 4 persons
- 1 honeydew melon
- 6 cubed of sugar
- 1 orange
- 3 cups of maraschino
- 3 cups of cointreau
- 6 balls of ice cream
- Biscuits
- To wet cookies:
- Part 1 of water
- 1 part of cointreau
- To decorate:
- Some flakes of whipped