Melon And Ginger Trifles Recipe
Ingredients
| 2 small galia or other round melons, halved and seeded | ||
| 2 slices of slab ginger cake | ||
| Ginger wine or orange juice | ||
| 150 ml/1/4 pt/2/3 cup double cream | ||
| 1 small individual carton of ready to eat custard | ||
| 20 ml/4 tsp crystallised ginger, chopped | ||
| Angelica leaves | 4 | |
Directions
Put the melon halves into four individual dishes.
If you have larger melons, you can cut them into quarters.
Break up the ginger cake and place in the melon cavities.
Moisten with ginger wine or orange juice to taste.
Chill until ready to serve, then whip the cream until peaking and whisk in the custard.
Use to fill a piping bag, fitted with a large star tube, and pipe a large rosette on top of each or spoon the mixture on and swirl with the end of the spoon.
Sprinkle with crystallised ginger.
Decorate with a few angelica 'leaves'.
If you have larger melons, you can cut them into quarters.
Break up the ginger cake and place in the melon cavities.
Moisten with ginger wine or orange juice to taste.
Chill until ready to serve, then whip the cream until peaking and whisk in the custard.
Use to fill a piping bag, fitted with a large star tube, and pipe a large rosette on top of each or spoon the mixture on and swirl with the end of the spoon.
Sprinkle with crystallised ginger.
Decorate with a few angelica 'leaves'.
Chef
