750 gmthick Greek-style yoghurt6 gmxanthan gum (see note)250 gm eachwatermelon and rockmelon, scooped into balls with a melon-baller100 gmpapaya, scooped into balls with a melon-baller125 gmraspberries (about 1 punnet)Musk and raspberry syrup200 gmcaster sugar2musk sticks60 gmfrozen raspberries60 gmliquid glucose¼ tsprosewater
For musk and raspberry syrup, combine ingredients and 200ml water in a small saucepan over medium heat and bring to the boil, stirring to dissolve sugar and musk sticks (5-10 minutes), then set aside to cool.
Combine yoghurt, xanthan gum and 150ml musk and raspberry syrup (reserve remainder) in a blender and blend to combine. Transfer to a chilled 1-litre siphon gun, seal, charge with 2 cream chargers and shake vigorously. Pipe a little mixture to test consistency: it should be that of whipped cream; if not, add an extra charger and shake again.
Combine fruit and remaining syrup in a bowl, divide among chilled glasses, pipe yoghurt mixture over and serve immediately.
Note Xanthan gum, a stabilising agent, is available from health-food shops.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.