Best Honeydew In Cardamom Lime Syrup With Vanilla Cream Recipes

HONEYDEW LIME SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, lime juice, and lime zest in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, honeydew, and the remaining lime juice. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

VANILLA CREAM

Steps:

• In a small food processor blend cream ingredients and a pinch salt until very smooth, about 1 minute. Chill cream, covered, at least 3 hours and up to 24.

CANTALOUPE, HONEYDEW, AND ALMOND BOMBE

Steps:

• Make sorbets:
• Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
• Purée cantaloupe with 2 tablespoons lime juice in a blender, then transfer to a bowl and stir in 1 cup sugar syrup. Purée honeydew with remaining 2 tablespoons lime juice in cleaned blender, then transfer to another bowl and stir in remaining cup sugar syrup. Chill both mixtures, covered, until cold, about 2 hours.
• Freeze sorbets separately in ice cream maker. Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.
• Assemble bombe:
• Lightly brush mold with vegetable oil and freeze mold 30 minutes. While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.
• Pulse almonds in a food processor until finely ground (do not grind to a paste).
• Stir together almonds, ice cream, and almond extract until blended. Spread evenly onto bottom and up sides of chilled mold. (If ice cream begins to melt, freeze 10 minutes.) Freeze ice cream until firm, about 30 minutes. Spread honeydew sorbet in an even layer over ice cream and freeze until sorbet is firm, about 20 minutes. Fill center with cantaloupe sorbet, pressing in firmly, and smooth top. Cover mold with plastic wrap and freeze until hardened, at least 8 hours.
• To serve, unwrap mold and invert bombe onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan, then peel off plastic wrap and put bombe in refrigerator 10 minutes to soften.

HONEYDEW IN CARDAMOM LIME SYRUP WITH VANILLA CREAM

Steps:

• In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat and cool syrup completely. Discard zest. Syrup may be made 1 day ahead and chilled, covered.
• Just before serving, in a medium bowl combine melon balls with syrup and divide mixture among 6 stemmed glasses. Top each serving with a generous dollop of cream and garnish with grated zest.