Super easy to cook and served chilled out of the fridge! Can you think of anything better?
Serves: 8 glasses Preparation: 15′ Cooks in: 15′ Ready in: 30′
300gr ripe melon peeled, in pieces
1 glass of water full fat milk
2 tbsp sugar
2 tbsp corn flour
8 ladyfinger cookies
1 shot rum
spearmint leaves for decoration
Whizz melon pieces until you get a very smooth purée.
In a bowl mix sugar with corn flour and milk. Heat the mix in a pan in low heat.
Stir melon puree in the pan until mixture starts to slightly thicken.
Divide ladyfingers in the bottoms of 8 serving glasses. Sprinkle with a little rum and on top divide the crème. Refrigerate. Before serving, decorate with a few spearmint leaves.
Photo George Drakopoulos – Food styling Tina Webb