CATEGORIE
TAG
Ingredients
Serves 4
- 1 small melon
- 1 punnet blueberries
- 1 punnet blackberries
- 200 g Greek yoghurt
- 1 tbsp icing sugar
- cinnamon
Preparation
Peel the melon, remove the seeds and thinly slice. Arrange the slices on a serving platter or, if you prefer, on 4 side plates. Wash the blueberries and blackberries and gently dry.
Place the yoghurt in a bowl, add half the icing sugar and a pinch of cinnamon and mix well until creamy. Spread the cream over your melon carpaccio, decorate with the berries and dust with the cinnamon and remaining icing sugar.