Name: Melon salad with musk and raspberry whipped yoghurt
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 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

Melon salad with musk and raspberry whipped yoghurt

Australian Gourmet Traveller recipe for melon salad with musk and raspberry whipped yoghurt.

Serves 6

Prep

30M

Cook

10M

Total

40M

Skip to Recipe

You’ll need a one-litre siphon gun and three cream chargers to whip the yoghurt, but it’s also pretty tasty simply whisked and served in dollops.

Ingredients

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

1.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.

2.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.

3.Combine fruit and remaining syrup in a bowl, divide among chilled glasses, pipe yoghurt mixture over and serve immediately.