Melon frost
Instructions
Pour half of the watermelon syrup in a saucepan and add the sugar; stir in remaining juice and starch diluted with care.
Together the two compounds and cook at moderate fire, continuing to stir with a wooden spoon until the custard it congeals.
Pour into single-serving cups and let cool, then add the candied fruit and jasmine flowers.
Keep in refrigerator until ready to serve.
Sprinkle with a little chocolate.
Ingredients and dosing for 2 persons
- 250 g of watermelon syrup sifted
- 50 g of sugar
- 25 g of starch starch for sweets
- 1 teaspoon of diced candied citron
- 1 teaspoon of chocolate drops
- 1 teaspoon of jasmine flower water