How to make Bavarian melon and port, a recipe obtained by blending the pulp of the fruit and mixing it with sugar syrup, jelly, whipped cream and port.
Ingredients for 6 people
- 500 g of melon pulp
- 1/2 liter of fresh cream
- 10 sheets of jelly
- 100 ml of water
- 200 g of sugar
- 1/2 glass of Porto
How to prepare melon and port bavarian cream
Soak the gelatin in cold water.
Cut the melon pulp into small pieces and blend in order to obtain a smooth and homogeneous cream.
Pour the water and sugar into a saucepan, bring to a boil, stir frequently and cook until the mixture has acquired the density of a syrup.
At this point drain the jelly, squeeze it and melt it over low heat with 2 tablespoons of water.
Recommended readings- San Giuseppe pancakes with raisins
- Simple and fast classic apple pie recipe
- Charlotte with dark chocolate mousse
- Raspberry jam tart with almonds, hazelnuts and pine nuts
- Cake with chestnut flour, pine nuts and raisins
Transfer the melon cream to a bowl, add the sugar syrup and the warm jelly.
Whip the cream and then mix it with the cream, mixing gently from bottom to top.
Also add the Port and continue stirring until the mixture has taken a homogeneous color.
Wet the mold with the Port, pour the mixture into it and keep it in the refrigerator for at least 3 hours.
Turn the mold over and decorate the Bavarian with melon balls.
