Melon with Almond Cream (Haroun Alrashidi)



Melon with Almond Cream (Haroun Alrashidi)


A recipe for Melon with Almond Cream


Pam Gilbert




5 eggs, separated
8 Tbsp. sugar
2 c. milk
½ c. heavy cream
½ c. raw pistachio nuts
½ tsp. vanilla
½ tsp. almond extract
2 egg whites
2 tsp. gelatin
1 c. hot water
3 cantaloupes
2 pt. strawberries
1 c. heavy cream, whipped

Beat the egg yolks with 4 tablespoons of sugar in top of double boiler. Heat the milk to boiling point. Add milk to the yolks and cook until thickened into a custard, stirring constantly. Combine the whipped cream with whole pistachio nuts, vanilla, almond extract and custard. Beat 2 eggs whites with 4 tablespoons sugar until stiff. Dissolve the gelatin in hot water and allow to cool slightly. Fold gelatin and egg whites into whipped cream mixture. Cut a slice about ½ inch thick from the top and bottom of each melon. Carefully scoop out the seeds. Rinse with cold water and drain. When dry, fill each melon with alternate layers of custard and strawberries. Refrigerates (4 hours minimum; overnight if possible). Cut each melon lengthwise in 2 halves before serving. Garnish with additional strawberries and whipped cream. Prepare the day before if possible. Serves 6.