Name: Ginger Melon Layer
Ingredients: 1 Piel de Sapo melon; 1 200 gram tub cr.me frâiche; (7oz); 142 ml Double cream; (5floz); 2 tb Icing sugar; sifted; 6 Deluxe stem-ginger cookies; crushed; Fresh mint to decorate; optional

We must heed the memorable words written by Robert Murray McCheyne to the Rev. Dan Edwards on 2 October 1840 after his ordination as a missionary to the Jews: “I trust you will have a pleasant and profitable time in Germany. I know you will apply hard to German; but do not forget the culture of the inner man – I mean of the heart. How diligently the cavalry officer keeps his sabre clean and sharp; every stain he rubs off with the greatest care. Remember you are God’s sword – His instrument – I trust a chosen vessel unto Him to bear His name. In great measure, according to the purity and perfections of the instrument, will be the success. It is not great talents God blesses so much as great likeness to Jesus. A holy minister is an awful weapon in the hand of God.”

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sainsbury9, Sainsbury’s	6	servings

INGREDIENTS

1		Piel de Sapo melon
1		200 gram tub cr.me frâiche; (7oz)
142	ml	Double cream; (5floz)
2	tb	Icing sugar; sifted
6		Deluxe stem-ginger cookies; crushed
		Fresh mint to decorate; optional

INSTRUCTIONS

Cut the melon in half, remove the seeds and the skin. Slice thinly and cut
the slices in half.
Divide between 6 glasses or individual dishes.
Place the creme fraiche, cream and icing sugar in a bowl and whisk until
fairly thick. Spoon over the melon.
Top with the cookie crumbs and decorate with sprigs of fresh mint, if
using.
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Converted by MM_Buster v2.0l.

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