Top Tips:
- You can use any type of melon, but Sebastian used Cantaloupe
- If the gelo cannot be cooled in time for the gelatine to set, the dish works just as well and is more refreshing as a soup.
100
100
Serves:
1
melon
20
g
sugar
2
vegetarian gelatine leaves (softened in water)
3
herb leaves (elderflower, fig leaf, mint)
4
red grapes
Recipe submitted by: Sebastian, FoodCycle London volunteer
Equipment needed: Saucepan, sieve and blender
Blend the melon pulp until until liquid.
Strain the blended pulp through a sieve, collecting the juice in a small saucepan.
Gently heat the melon juice over low heat, stirring often, and dissolve the sugar completely. Bring to a gentle simmer.
Stir in gelatine leaves until dissolved. Briefly steep the herbs in the liquid for added flavour, then remove them.
Pour the mixture into a large bowl or divide it into individual cups.
Place the gelo in the fridge to cool and set completely.
Serve the individual cups garnished with red grapes, a dollop of cream if available, or spoon portions from the large bowl into smaller serving dishes.
Top Tips:
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook