Melon velvet pie

Yield: 6 servings

Measure Ingredient
2 tablespoons Cold water
1 Envelope unflavored gelatin
½ cup Boiling water
½ cup Sugar
½ cup Orange juice
¼ cup Apricot preserves
1 tablespoon Grand Marnier or other
2 tablespoons Lemon juice
⅓ cup Midori melon liqueur
1 cup Heavy cream
1 Baked 9" - deep pie shell
1 cup Honeydew melon balls orange liqueur

GLAZE

Preparation: Place cold water in bowl and sprinkle gelatin over it. Let sit for 2 minutes, then stir in boiling water. Add sugar and stir until dissolved. Add orange and lemon juice and melon liqueur and stir well.

Regrigerate until slightly thickened but not set. Whip cream until thick and fold in gelatin mixture. Pour into baked pie shell. Halve the melon balls and arrange on top of filling, cut side down. Heat apricot preserves and liqueur until well blended. Press through sieve into small bowl, then brush on top of melon balls. Chill pie well before serving. Serves 6

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