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Melon salad with musk and raspberry whipped yoghurt

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

By Lisa Featherby
  • 30 mins preparation
  • 10 mins cooking plus cooling, chilling
  • Serves 6
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Melon salad with musk and raspberry whipped yoghurt
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.


  • 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


  • 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.


Xanthan gum, a stabilising agent, is available from health-food shops.

  • undefined: Lisa Featherby