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What You Need:
(To Serve: 4)
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2 small cantaloupes or Persian melons halved and seeded
1 cup heavy cream, chilled
½ cup sugar
1 teaspoon vanilla extract
1 pound fresh, sweet cherries, pitted
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Translate this recipe:
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| How To Cook: |
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1. With a ½-inch melon-ball scoop, scoop out the balls of melon or cantaloupe, leaving a shell about ½ inch thick next to the rind.
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2. Refrigerate the melon balls and the fresh cherries together in a shallow dish, and cool the melon shells separately, for about 1 hour.
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3. With a wire whisk or rotary beater, beat the chilled cream in a large chilled bowl until it holds its shape softly.
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4. Then gradually beat in the sugar and the vanilla extract, continuing to beat until the cream holds its shape firmly.
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5. Drain the melon balls thoroughly and with a rubber spatula, fold them, the cherries and the whipped cream together, using an over-and-under cutting motion instead of a mixing motion.
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6. Spoon the cherry, melon and whipped cream mixture into the melon shells, heaping it high.
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7. Serve "Gefullte Melonen" cold on a bed of crushed ice, if possible.
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