Ingredients
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1 cup vanilla yoghurt
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1 tablespoon finely chopped glace ginger
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1/4 (700g) small rockmelon, seeded
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1/4 (700g) small honeydew melon, seeded
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1/2 cup caster sugar
Method
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1Combine yoghurt and ginger in a bowl.
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2Using a melon baller (see tip), scoop balls from rockmelon and honeydew melon. Place on a large plate lined with paper towel. Cover with paper towel and pat dry.
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3Combine caster sugar and 1/4 cup hot water in a small heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until sugar is dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes or until mixture turns golden. Set aside for 30 seconds for bubbles to subside.
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4Arrange melon balls in a large serving bowl. Drizzle over toffee. Stand at room temperature for 5 minutes or until toffee is set and cooled. Serve immediately with yoghurt mixture.
Source: taste.com.au
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