Lemon And Melon Cup - cooking recipe

Ingredients

2 tbsp chopped hazelnuts
2/3 cup heavy cream
1 tbsp powdered sugar
8 None scoops lemon sorbet
1 None cantaloupe melon, deseeded
None None Mint leaves, to garnish

Preparation

Toast the hazelnuts in a pan without oil for 1-2 mins, stirring. Remove from the pan and leave to cool.
Whip the cream until stiff and gradually mix in 1 tbsp powdered sugar. Use an ice cream scoop to place balls of sorbet in 4 desert dishes. Use a melon baller to add spheres of melon. Transfer the cream to a piping bag with a fluted tip and pipe a rosette of cream on each dessert. Sprinkle with hazelnuts and garnish with mint leaves. Serve.