This melon jello is just perfect for these fresh tastes of autumn…

Serves: 6 Preparation time: 15′ Cooks in:Ready in: 15′

1½ cup ripe melon flesh mashed really well
1 cup Greek strained yogurt
2 tbsp lemon juice
1½ cup hot water
1 package lemon gelatin (85gr)
melon balls


Step 1
Dissolve lemon gelatin in the hot water. When cool, whisk in yogurt, mashed melon flesh and lemon juice.

Step 2
Transfer in ramekins or a cake baking pan of your choice (6 cups volume). Fridge for at least 4 hours until set. Turn the jello upside down on a serving platter and garnish with melon balls.

Photo George Drakopoulos – Food styling Tina Webb

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