How to Make Yummy Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad

Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad. Creamy Fruit Salad with Coconut Poppy Seed DressingView from Great Island. Melon And Feta Salad With Passion Fruit DressingProper Food. olive oil, roll, mint leaves. Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad. cup light and creamy melon saffron flavoured evaporated milk, cup light thickened cream, tablespoons caster sugar, teaspoons powdered gelatine, small apple, seeded, peeled, thinly sliced and grapes, as.

This is the perfect summer fruit salad and if you can find good melons right now it also makes the perfect spring fruit salad. A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing. What a simple and delicous dressing for fruit salad! You can cook Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad

Prepare 2 of cup light and creamy melon saffron flavoured evaporated milk.
It's 1/4 of cup light thickened cream.
It's 2 of tablespoons caster sugar.
It's 1 of teaspoons powdered gelatine.
It's 1/2 of small apple, seeded, peeled, thinly sliced and grapes.
Prepare of as needed Some mint and passionfruit.
You need of as needed Garnished kesar-pista or some dry fruits.

Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Low price for fruit melon ice cream spoon: dig ball spoon. we knife double. camp and go. scoop stainless. knives folding outdoor tactical. Preparation Whisk lime juice, honey and mint in large bowl to blend.

Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad step by step

Place milk, cream,saffron, mashed melon and sugar in a small saucepan over medium-low heat. Heat, stirring occasionally, for 5 to 6 minutes or until almost simmering (don't boil). Remove from heat. Sprinkle over gelatine. Whisk until gelatine dissolves. Set aside for 10 minutes to cool..
Pour into a pan.Cover surface with plastic wrap, then foil. Freeze for 2 hours or until frozen around edge of pan. Transfer to a bowl. Using an electric mixer, beat until mixture is light and fluffy and doubled in size. Return to pan. Cover surface with plastic wrap, then foil. Repeat freezing and beating process. Freeze for 6 hours or overnight..
Remove ice-cream from freezer. Stand for 5 minutes to soften slightly. Meanwhile, combine rockmelon,apple,grapes and passionfruit pulp in a large melon bowl. Scoop ice-cream and serve with passionfruit and mint fruit salad..

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