Melon granita with cardamom cream
- Preparation and cooking time
- Total time
- + overnight freezing
- Easy
- Serves 6
Skip to ingredients
- 2 Charentais melons
- 2 pods cardamomcracked and seeds taken out
- 3 tbsp icing sugar
- 200ml double cream
- 2 limesquartered to serve
Nutrition: per serving
- kcal296
- fat18.2g
- saturates11.1g
- carbs29.1g
- fibre2.7g
- protein2.6g
- salt0.3g
Method
step 1
Halve the melons, discard the seeds and scoop out the flesh. Put the flesh in a food processor and whizz to a pulp. Pour it into a shallow, freezer-proof box and freeze overnight. Crush the cardamom seeds into the icing sugar and tip into a airtight container.
step 2
Whip the cream to soft peaks, sieve the icing sugar over the cream and whip it in. Scrape the granita with a fork until you have a mass of ice crystals. Spoon alternate layers of granita and cream into glasses to serve. Squeeze lime juice over before serving.
