|
Combine, sugar, half the cream and vanilla
essence in a medium pan, stir over on low heat,
without boiling, until sugar is dissolves.
Remove from heat. Meanwhile in a small bowl mix
the milk and custard powder and stir into
paste, add it to the cream mixture while still
hot together with the remaining Cream. Leave to
cool. Blend or process melon. Stir melon puree
and the peach syrup into the cream mixture and
beat together. Put in a plastic container and
freeze, until just set. Chop Sherbet roughly,
beat with an electric mixer until smooth. Pour
it again in a plastic container and freeze
until firm. Decorate with some coconuts and
chocolate syrup. Enjoy -)
|
