Melon en Surprise

Ingredients

• melon mould
• some pistachio ice
• kirsch water ice
• kirsch sorbet
• cherry sorbet
• two and a half to three hours

Method

1. 1

   Wash and rinse the melon mould, chill it in the ice cave.

2. 2

   Line the mould with pistachio ice, filling it an inch thick.

3. 3

   Fill the center with either kirsch water ice, kirsch sorbet, or cherry sorbet.

4. 4

   Close the mould and freeze for 2.5 to 3 hours, turning occasionally.

5. 5

   To serve, dip the mould in cold water, wipe it dry, and turn it out onto an ice border.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.

Melon en Surprise. — Well wash and rinse the melon mould, then stand it in the cave for a little till thoroughly cold; have ready some pistachio ice (make this according to the recipe for nut cream ice, either using pistachios, and tinting the custard faintly with green, or else use the imitation pistachio ice given at the end of that recipe) ; line the melon mould fully an inch thick with this, and fill up the centre either with kirsch water ice (see recipe for liqueur ices), or with kirsch sorbet (see liqueur sorbets), or cherry sorbet, in which you have stirred a few burnt almonds. Now close the mould and set it in the ice cave for two and a half to three hours

Cook this with the app: pantry check, scaling, and the assistant.