Di: Egon Bajardi
Tagliare a metà i meloni ed eliminare i semi. Ricavare qualche pallina decorativa dal melone e dall’anguria per la guarnizione. Tagliare a pezzetti il melone e l'anguria, trasferirli in un mixer. Unire la panna acida, la scorza di lime, lo zucchero di canna, il rum e frullare il tutto.
Riporre in frigo e servire freddo in un piatto fondo, con le palline di melone e anguria e qualche foglia di menta.
Mojito di melone
RSI Puoi cucinarlo anche tu 06.07.2020, 18:20
CHEF:
EGON BAJARDI SFIDA: menu ispirato ai cocktail
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