Frozen melon cups

Prepare the melon sorbet base, following the recipe.

Open the melon lengthwise, then cut each half into two slices and remove seeds and rind; Finally each clove split into three parts; arrange the slices obtained in a wide dish, sprinkle with the brandy and let macerate for 30-40 minutes.

Meanwhile prepare the cream which will be accompanying this warm dessert.

Put three egg yolks in a saucepan, add sugar and mount them in foam.

Add and then, one by one, spoons of wine and cook in a Bain-Marie.

Simmer until cream begins to thicken; remove from stove and let it warm in a water bath.

At this point you have to move pretty quickly.

Take from the freezer sorbet now ready and split it with the appropriate tool, balls, which have individual cups into four large, previously made cool in the freezer for at least 30 minutes.

Surrounded with ice cream segments of melon and accompanied the cups with hot cream.