Cantaloupe Melba is a classic dessert that has its origins in European gastronomy, specifically in 19th century French cuisine. It was created in honor of Nellie Melba, a famous Australian soprano, by the renowned chef Auguste Escoffier. This dessert combines the freshness of fruit with sweet flavors and a touch of liqueur, creating a delicious and light experience. In different Latin American countries, it can be found under similar names, although it is generally known simply by its main ingredient or as a dessert with sorbet and berries. In each region, variations are usually adapted to local fruits and preferred flavors.
Melba of cantaloupe melon
How to prepare Cantaloupe Melba
For this recipe you will need fresh raspberries, sugar, orange-flavored liqueur, cantaloupe melon, and raspberry sorbet.
In a blender or food processor, blend the raspberries until you get a puree.
Then, strain the puree to remove the seeds and get a smooth texture.
Add sugar and the orange-flavored liqueur to the raspberry puree and mix well to integrate all the flavors.
Cover the mixture and refrigerate it until ready to use so that it is cold and more flavorful.
Cut the cantaloupe melons in half and remove the seeds.
Peel the melon and cut it into thin, uniform slices.
Line each of the 8 small dessert dishes or cups with 3 or 4 slices of cantaloupe melon.
Cover the melon with a scoop of raspberry sorbet and pour two tablespoons of the cold raspberry sauce on top.
This raspberry sorbet in cups lined with cantaloupe slices and topped with melba sauce is a memorable finale for a menu that includes an egg and cheese dish.
Ingredients (5)
- Fresh Raspberries
- Sugar
- Orange Flavored Liqueur
- Cantaloupe Melon
- Raspberry Sorbet
Instructions (10 steps)
- 1 In a blender or food processor
- 2 blend the raspberries until they become a puree
- 3 Strain to remove the seeds
- 4 Add sugar and liqueur to the puree and mix well
- 5 Cover and refrigerate
- 6 Cut the cantaloupe melons in half and remove the seeds
- 7 Peel and cut into thin slices
- 8 Line each of the 8 small dessert containers or glasses with 3 or 4 melon slices
- 9 Cover the melon with a scoop of sorbet and pour 2 tablespoons of cold raspberry sauce over the sorbet
- 10 The raspberry sorbet in glasses lined with cantaloupe slices and topped with melba sauce would be a memorable finale for a menu that includes an egg and cheese dish
Nutritional Information
Calories:
175 kcal
Protein:
0g
Carbohydrates:
3g
Fat:
2g
Azúcar:
0g
Sodio:
4mg