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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, low-fat melon ice-cream with passion fruit and mint fruit salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have low-fat melon ice-cream with passion fruit and mint fruit salad using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad:
  1. Get 2 cup light and creamy melon saffron flavoured evaporated milk
  2. Take 1/4 cup light thickened cream
  3. Take 2 tablespoons caster sugar
  4. Prepare 1 teaspoons powdered gelatine
  5. Take 1/2 small apple, seeded, peeled, thinly sliced and grapes
  6. Get as needed Some mint and passionfruit
  7. Make ready as needed Garnished kesar-pista or some dry fruits
Steps to make Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad:
  1. 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.
  2. 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.
  3. 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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