serves
4-6
prep
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 1 honeydew melon, peeled, deseeded
- 2 cups green and red seedless grapes, halved
- Good quality ice-cream or gelato, chervil sprigs (optional), to serve
For the yoghurt cream
- 300 ml thickened cream
- 300 ml thick yoghurt
For the granita
- ½ cup caster sugar
- ¾ cup water
- 250 g puréed melon, from above
Chilling/freezing time: 4+ hours
Instructions
- Place 250 g of the melon into a high-speed blender or food processor and blitz to a smooth purée. With the remaining melon, separate into two halves. Finely chop half into ½ cm dice and slice the remainder to serve.
- To make the granita, combine the sugar and water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then allow to cool to room temperature. Pour the sugar syrup into the puréed melon and blend to combine. Transfer to a tray and freeze for 4 hours, or until solid. Scrape the granita ice crystals with a fork into rough ice shards.
- To make the yoghurt cream, use an electric hand mixer to whisk the cream to soft peaks, then fold through the yoghurt. Refrigerate until required.
- Chill your serving glasses. When ready to serve, layer diced melon, granita, yoghurt cream, halved grapesand sliced melon. Top with a scoop of ice-cream (or gelato) and sprigs of chervil.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
