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Thermomix Meloncello recipe by of 25-07-2016 [Updated on 25-07-2016]
Typical of southern Italy, Meloncello is delicious to be enjoyed cold! Perfect as after dinner, this creamy liqueur will also amaze you on the fruit salad and ice cream that you will bring to the table for your beloved guests. From today, with the very easy Thermomix version, you can prepare a delicious bottle of this cream (but also more than one) to accompany you in delicious summer dinners!
How to make meloncello with the Thermomix
Divide the melon in half, remove the seeds, cut into slices, separate the pulp from the peel and cut into cubes.
Put the melon in a bowl together with the alcohol (attention: the alcohol must completely cover the melon, add a little more if necessary), cover with plastic wrap and leave for 1 week in a cool and dry place, stirring occasionally , to macerate.
Take the bowl back, strain and set the liquid aside.
Put the cubes in the jug and blend for 30 sec., Speed. 7. It must be a puree, if needed, blend for another 30 sec., Speed. Turbo. Put the mixture aside.
Put milk, sugar, cream and vanilla in the clean jug and cook for 5 min. at 90 ° (the mixture must simmer and the sugar dissolve), vel. 3. Let cool.
Add the blended melon by passing it through a sieve and mix for 30 sec., Speed. 3.
Also add the alcohol that you had set aside (if you want a more intense color, also add the dye) and mix for 30 sec., Vel. 3.
Filter the resulting mixture, let it rest for at least 2 hours, then filter again, then bottle and store in the freezer for at least 1 week before tasting the meloncello.
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This is the time it takes to prepare this recipe.
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This shows how many servings you can make with this recipe.
- 1000 g of alcohol for liqueurs
- 3 lemons, preferably organic only the zest (without the white part)
- 600 g chopped melon pulp (5 cm)
- 800 g of water
- 800 g of sugar
Useful information on melon
The melon is the fruit ofL Cucumis melo is an annual herbaceous plant of the Cucurbitaceae, the same family as the courgette and pumpkin. The plant that produces melons has a very branched flexible, creeping or climbing stem, with large lobed leaves and yellow bell-shaped flowers that give rise to fruits with yellow pulp. orange or white rich in salts and provitamin A and also an appreciable supply of vitamin C. It has a moderate energy value.
Creamy liqueur meloncello recipe
Meloncello creamy liqueur recipe an absolute goodness for those who love Cantaloupe melon, it is irresistible after a meal or a fresh and intoxicating digestive. I read the recipe on the web and I was immediately captured by it, quick and easy, it is ready to be brought to the table. The ingredients: cantaloupe melon, alcohol, milk, cream, sugar and vanilla pod. Let's go to the kitchen and see how it's done.
Creamy liqueur meloncello recipe
- half cantaloupe melon
- 250 ml of alcohol
- 240 grams of sugar
- 250 ml of milk
- 140 ml of cream
- half vanilla bean
- Cut the melon into wedges, remove the seeds, the peel and make lots of cubes.
- Pour l & # 8217acool into an airtight container and then add the melon cubes, they must be covered, if necessary pour more alcohol, add the whole vanilla pod.
- Let it macerate in a cool and dry place for 1 week, shake the jar from time to time.
- After this time, remove the berry, strain the melon, put the pulp aside and blend it, you have to get a smooth and homogeneous puree.
- In a saucepan pour the milk, cream, sugar and let it simmer for a few minutes, the sugar must be dissolved, stirred with a spoon.
- Let it cool completely.
- Filter the pureed melon and then mix everything, the milk base with the melon juice.
- Bottle, put in the fridge and let it rest for at least a week.
- Serve it cold in frozen glass.
ONE MORE TOUCH & # 8217: keep the bottle in the freezer and serve it chilled, if you like a more intense color add some dye.
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THE MANICARETTI OF GRANDMA LELLA notions of amateur cooking, from my kitchen to yours.
Done good but in my opinion it is too liquid
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Thermomix ® recipes
- in a bowl (or in an airtight container) put the diced melon, 100 g of sugar, 1/2 squeezed lemon and 400 ml of alcohol: leave in the fridge for a few hours.
- take the airtight jar out of the fridge, insert the contents into the jug, 3 seconds turbo speed or in any case until the mixture is reduced to a pulp
- put the mixture in an airtight container, add the lemon peel, and leave to macerate in the sun for 10/15 days
- after this time, pour 800 g of whole milk, 500 g of gourd, 1 sachet of vanilla (or 1 vanilla bean) and 500 ml of cream into the jug "closed lid" , 3 minutes, speed 2, 100 ° (if it boils we lower the temperature to 90 °)
. we set aside and let it cool
- filter the alcohol obtained (remove the lemon peel) and homogenize the pulp in the jug "closed lid" , from 4 speed to turbo for 2/3 times
- add in the mug "closed lid" the cream (now cold), 10 seconds, speed 5
- we pour the liqueur into the bottles for 1 week
- after 1 week, filter the liqueur with a gauze in order to eliminate the excess pulp
The melon must already be seeded and peeled and then weighed.
Cut the melon into small cubes, put it in a large glass bowl and cover them with alcohol (I recommend all the cubes must be covered with alcohol), cover with cling film and put it to macerate for 9 days in a cool place and dry (at least 2 times a day mix everything, shaking the bowl).
After 9 days, filter the melon and set aside the flavored alcohol obtained.
The melon pulp, on the other hand, should be blended well until it is reduced to a smooth and homogeneous puree.
Put the milk with the vanilla bean cut into 2 parts in a large pot, transfer it to the heat and bring to the boil, add the sugar and stir until the sugar dissolves.
When it is melted, turn off the heat and let it cool well.
As soon as the milk is cold, filter it and transfer it to a large bowl, add the cream and mix well.
Add the melon to the milk that you will pass through a fine mesh strainer, also add the alcohol and the dye (to get a nice orange color just add the tip of a spoon, you have to adjust yourself, but you can also not put it), mix well.
Filter everything through a fine mesh sieve, let it rest for a couple of hours and filter again.
Put in the bottles and immediately store it in the freezer.
Meloncello & # 8211 melon liqueur should always be kept in the freezer.
Ingredients for the meloncello
Take the melon which must be very ripe.
Clean it, cut into small pieces and weigh 400g.
Put it in a jar and add the alcohol. Close and let it rest in a cool, dry place for 12-15 days.
After this time, heat the milk with the sugar. As soon as it has melted, turn off and let it cool.
Take the jar with the melon
and put it in a narrow mesh colander. The liquid obtained, add it to the alcohol, the pulp must be thrown away.
Add the filtered milk and the coloring.
Mix well and pour into the bottles. Let it rest for 10 days in the fridge and serve your melon liqueur very cold.
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Cut the cantaloupe melon and eliminate the seeds present inside. Cut the melon into slices and remove the peel.
Cut the melon into small pieces and put it inside a bottle with a wide neck or inside a jar.
I always use the decanter which I then close with cling film.
Add the alcohol for food, close and leave the melon to macerate in alcohol for a week.
After a week, filter the alcohol with a colander and mash the pulp of the melon with a spoon. Remove the pulp and set aside the melon flavored alcohol.
In a saucepan put the whipping cream, milk, seeds of half a vanilla bean (or a few drops of vanilla essence) and it sugar.
Put the saucepan on the stove and leave it until the sugar has dissolved completely.
When the sugar has dissolved, set aside and let the cream and milk syrup cool.
When the syrup is almost cold, add it to the alcohol and stir. If you want your meloncello to have a slightly more intense color, add a pinch of orange food color.
Pour the meloncello into a bottle and place it in the freezer.
Once cold, your meloncello will be ready to serve and, if I can give you a treat, it is perfect to accompany some cantaloupe pieces at the end of dinner & # 128512