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Mascarpone

Melon salad with musk and raspberry whipped yoghurt


You'll need

750 gm thick Greek-style yoghurt 6 gm xanthan gum (see note) 250 gm each watermelon and rockmelon, scooped into balls with a melon-baller 100 gm papaya, scooped into balls with a melon-baller 125 gm raspberries (about 1 punnet)   Musk and raspberry syrup 200 gm caster sugar 2 musk sticks 60 gm frozen raspberries 60 gm liquid glucose ¼ tsp rosewater

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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