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

Low-Fat Melon Ice-Cream with Passion fruit and mint fruit salad. Meanwhile, combine rockmelon,apple,grapes and passionfruit pulp in a large melon bowl. Scoop ice-cream and serve with passionfruit and mint fruit salad. 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 needed Some mint and passionfruit, as needed Garnished kesar-pista or some dry.

Prepare the fruit: Peel any fruit that needs to be peeled (mangoes, pineapple, kiwi, watermelon/other melon, citrus, bananas). Chop the fruit into bite sized pieces. Large fruit like melons, mangoes and pineapple can be chopped into cubes. 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.

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

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

Fruit salad with ice cream is one of the dishes that is featured in the desserts section in the menu of many North Indian restaurants. Find the perfect fruit salad ice cream stock photo. No need to register, buy now! This is a sweet fruit salad intended to be served as a low-fat dessert.

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

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..

The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though. Häagen-Dazs ice cream with fresh passion fruit and Kristin's Moroccan orange melon summer salad, which was a real treat!