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Honeydew Dessert




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Angie at the GlutenFree Club


List of Ingredients




1/2 cup cashews
3/4 cup boiling water
1 honeydew melon
2 tablespoons gelatin
1/4 cup of mild, liquid honey OR gluten-free rice syrup
1/3 cup lime juice


Recipe



Finely grind the cashews in a blender, add boiling water and blend
until the mixture is smooth. Place in a container in freezer to
become cool. Do not freeze.

Put chunks of melon into blender and blend until pureed. You'll need
3 cups of puree.

Put half a cup of puree in a small saucepan and sprinkle gelatin over
it. Allow gelatin to soften for a few minutes, heat gently and
briefly to dissolve the gelatin. Stir in honey. Allow mixture to
cool.

Add the lime juice to the puree which is still in the blender. While
blending, pour in the cold cashew mixture. Blend for half a minute
more.

Pour into a 1200ml (1 quart) mould which has been lightly oiled.

Chill overnight.