Charentais melons piled high with rasp-berries and cream, Gefullte Melonen (gay-fool-teh may-loh-nehn) is a luscious summer dessert. Half a melon should be allowed per person.
2 Charentais melons
5 fl. oz. dry white wine
8 fl. oz. double cream
2 tablespoons sugar
1 lb. raspberries, washed, hulled and chilled
Cut the melons in half and remove the seeds. Using a small fruit bailer, scoop out balls of the melon flesh, leaving a ½ inch thick shell.
Place the melon balls in a shallow bowl and cover them with the wine.
Place the dish in the refrigerator and leave to chill for at least 1 hour. Refriger-ate the melon shells at the same time.
In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it forms soft peaks.
Gradually beat in the sugar and continue beating until the cream forms stiff peaks.
Remove the melon shells and balls from the refrigerator. Drain the melon balls thoroughly. Discard the wine.
With a metal spoon, lightly fold the melon balls and raspberries into the cream.
Spoon the mixture into the melon shells and serve at once, or refrigerate until ready to serve.