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.
Melon salad with musk and raspberry whipped yoghurt
Australian Gourmet Traveller recipe for melon salad with musk and raspberry whipped yoghurt.
- 30 mins preparation
- 10 mins cooking plus cooling, chilling
- Serves 6
Print
Ingredients
- 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
Method
- 1For 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.
- 2Combine 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.
- 3Combine fruit and remaining syrup in a bowl, divide among chilled glasses, pipe yoghurt mixture over and serve immediately.
Notes
Xanthan gum, a stabilising agent, is available from health-food shops.