(Water melon jelly - Our recipe)

Time: preparation: 30 minutes ........ plus cooling time ........ cooking: about an hour 800 g (1 3/4 lb) water-melon flesh 125 g (4 1/2 oz) low-fat yoghurt 2 teaspoons powdered cinnamon 25 g (1 oz) aspic jelly 1 bottle sweet sparkling wine Half a melon 2 kiwi fruits 4 tablespoons ice sugar A lemon juice easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Remove the seeds from the water-melon flesh, purée it in a blender until smooth and pour into a saucepan. Add the sweet sparkling wine and yoghurt and cook over a low heat, half-covered, stirring now and then until the mixture is reduced to the third part. Add the cinnamon and stir.
Meanwhile soak the aspic jelly in cold water, squeeze it and melt in the warm mixture. Let the mixture cool and then pour it into a pudding mould. Chill overnight.
Before serving, turn out your cake on the serving platter. If this operation is difficult, you can plunge the mould into hot water for few seconds. Arrange around a fruit salad made with melon, kiwi fruits, lemon juice and ice sugar.

Note
It's a tasty cold cake that you can prepare in advance, the day before.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".