Lemon And Melon Cup

1. 1

   Toast the hazelnuts in a pan without oil for 1-2 mins, stirring. Remove from the pan and leave to cool.

2. 2

   Whip the cream until stiff and gradually mix in 1 tbsp powdered sugar. Use an ice cream scoop to place balls of sorbet in 4 desert dishes. Use a melon baller to add spheres of melon. Transfer the cream to a piping bag with a fluted tip and pipe a rosette of cream on each dessert. Sprinkle with hazelnuts and garnish with mint leaves. Serve.

No nutritional information available.

No additional tips available.