Ingredients

10 Waffle Cups 7.5cm dia. Chocolate lined
1 honeydew melon
50g sugar
50g egg-white
250g cream
40g dessert gelatine
100g sugar
250ml water

Preparation

Make a mousse with 250g puree of honeydew melon, the half-whipped cream and the dessert gelatine

Spoon or pipe it into the Chocolate Waffle Cups until 4/5 full

Let them stiffen in the fridge

Meanwhile make a meringue with 100g egg-white and 100g sugar

Pipe the meringue over the filled Chocolate Waffle Cups to form a dome

Rub off with a palette knife and heat under a grill to brown the meringue

Decorate the serving plate with melon balls