Chef Michael Kloeti from Michael's on the Hill Restaurant in Waterbury Center joins us with a sweet and cool summer dessert recipe.
Yield 6 servings
6 Cups Honeydew (rind removed) ¼ Cup Fresh lime juice 1/2 Cup Granulated sugar Method: -Blend honeydew then mix with sugar and lime juice. Let sit and macerate 1 hour. -Freeze mixture in a small container or pan.
-Scrape the frozen ice in it's container with the prongs of a fork, then scoop up and serve in a chilled glass.
Brown Sugar Whipped Cream
½ Cup Heavy Cream, chilled
1 ½ teaspoon Brown Sugar, dark, packed
¼ teaspoon Vanilla
1 teaspoon Demerara Sugar, optional
Place all ingredients into a cold bowl and whip with a whisk until it forms soft peaks. Scoop a mound of cream over your granite and top with a sprinkle of coarse Demerara sugar (optional).