Melon Syllabub

Preparation/cooking time: ca. 25m + Refrigerate: ca. 30m

For 4 people

Nutritional Information

Contains 270 Kcal


  • 100 g red currants
  • 50 g crème fraîche, cold
  • 1 charentais melon (ca. 900 g)
  • 2.5 tbsp. icing sugar
  • 0.5 tbsp. lemon juice
  • 0.5 vanilla pod, cut in half lengthways, seeds scraped out
  • 2 dl full cream, cold

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  • Remove the seeds from the melon, cut out little balls using a melon baller (approx. 300 g). Stir in the currants and 1/2 tbsp of the icing sugar, cover and chill. Place the remaining fruit flesh and the remaining icing sugar in a pan. Add the lemon juice and vanilla seeds, simmer over a low heat for approx. 2 mins. Finely puree the mixture, leave to cool, then chill for approx. 30 mins.
  • To make the syllabub, place 100 ml of cold melon puree in a bowl. Add the cream and crème fraîche and beat to a firm, foamy crème with the whisk on a hand mixer. Divide the melon crème into dessert bowls. Arrange the fruit on top, drizzle over the remaining melon puree, serve immediately.

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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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