Melon with blackcurrant jelly
4 servings
20 minutes
Melon with blackcurrant jelly is an exquisite dessert that combines the freshness of summer melon with the rich berry flavor of blackcurrant. This recipe comes from Italian cuisine, where the balance of flavors and aesthetic presentation are valued. The gelatinous texture of the jelly, enhanced by mint aroma and notes of Creme de Cassis liqueur, creates an amazingly harmonious dessert. The chilled jelly is carefully placed into melon halves, giving the dish elegance and freshness. It is the perfect treat for summer evenings when you want to enjoy the lightness of fruits and the refined taste of berries. It’s best served immediately after garnishing with mint to maintain its coolness and texture contrast.
1
In a saucepan, mix gelatin and water. Let it sit for 5 minutes. Then place it over low heat and stir until the gelatin dissolves, about 2-3 minutes. Then stir in the mint, remove from heat, and let it sit for 10 minutes.
- Gelatin: 2.3 teaspoons
- Water: 1.3 glass
- Fresh mint: 6 stems
2
Remove the mint branches and squeeze out all the liquid. Mix in the liqueur and pour the mixture into a small mold. Place in the refrigerator to set for a few hours or overnight.
- Cream de Cassis: 0.8 glass
3
Cut the melons in half (better to take 2 small ones) and remove the seeds. Place on plates and put jelly in the center of each melon. Garnish with mint and serve immediately.
- Melon: 1 kg
- Fresh mint: 6 stems