Marinated Melons with Vanilla Blancmange


4hr 15m
Preparation/cooking time: ca. 45m + Refrigerate: ca. 120m + Poach in a bain-marie: ca. 30m + Marinate: ca. 60m

Servings
For 4 people


Nutritional Information

Contains 367 Kcal


Ingredients

  • 3 fresh eggs
  • 2 tbsp. sugar
  • 1 dl single cream
  • 2 dl milk
  • 2 pinches nutmeg
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 2 dl sweet wine (e.g. Sauternes)
  • 2 tbsp. thyme leaves
  • 0.5 segment watermelon (approx. 400 g), cut into 1-cm pieces
  • 1 charentais melon (approx. 900 g), cut into 1-cm pieces

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  • Mix the eggs and sugar together well in a bowl. Bring the milk and remaining ingredients including the nutmeg to the boil and pour into the egg mixture, beating with a whisk. Pour through a sieve into a jug.
  • Place a folded kitchen towel in an oven-proof dish. Sit the prepared moulds on top. Fill with the egg mixture to just below the rims and cover each mould with foil. Fill with boiling water to 2/3 the depth of the moulds.
  • Cook in a bain-marie for approx. 30 mins. in the lower half of an oven preheated to 170°C.
  • Remove and leave to stand for approx. 10 mins. Remove the foil and allow the puddings to cool. Cover and leave to chill for approx. 2 hours.
  • Bring the wine to the boil in a wide-bottomed pan with the sugar and thyme. Reduce the liquid to half the amount, leave to cool. Mix the melon pieces with the tepid liquid, cover and marinate for about an hour.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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