Watermelon frost (2)
Instructions
Soak the gelatine in cold water.
Liquidize the pulp of watermelon without seeds, sugar and put the mixture into a bowl.
Squeeze the gelatine and melt in a Bain-Marie in a saucepan with a tablespoon of maraschino.
Mix the glue to watermelon mixture and transfer it into a mold.
Keep in the fridge for 12 hours.
Before serving, unmold the ice on a serving dish and sprinkle with chocolate.
Ingredients and dosing for 4 persons
- 400 g of watermelon pulp
- 50 g of sugar
- 15 g of isinglass
- 20 g of grated chocolate
- 1 tablespoon of maraschino