Honeydew in cardamom lime syrup w/vanilla cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| ⅓ | cup | Fresh lime juice |
| ⅓ | cup | Water |
| Zest of 2 limes, removed in strips with a vegetable peeler | ||
| ½ | teaspoon | Ground cardamom, or to taste |
| ⅔ | cup | No-salt low-fat cottage cheese |
| 3 | tablespoons | Sour cream |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Vanilla |
| 1 | To 2 tsp. fresh lime juice | |
| 8 | cups | 3/4 to 1 inch honeydew melon balls (from about two 5 lb. melons, seeded) |
| Freshly grated lime zest | ||
Directions
FOR SYRUP
FOR CREAM
GARNISH
Make Syrup:
In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat and cool syrup completely.
Discard zest. Syrup may be made 1 day ahead and chilled, covered.
Make Cream:
In a small food processor blend cream ingredients and a pinch salt until very smooth, about 1 minute.
Chill cream, covered, at least 3 hours and up to 24. Just before serving, in a large bowl toss together melon balls and syrup and divide among 6 stemmed glasses. Top each serving with generous dollop of cream and garnish with zest. Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: The Best of Gourmet Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 16, 1999