Cantaloupe and Verbena Trifle

By SEB_UK

Where sponge is, fun is!

Ingredients

• 900 g/2 lbs cantaloupe, in balls (fresh or frozen),
• 10 verbena leaves,
• 1 ActiFry spoon liquid honey,
• 200 ml/7 fl oz reduced fat whipping cream,
• 20 g/1 tablespoon icing sugar,
• 1 store-bought sponge cake,
• 2 reduced fat plain yoghurts

Preparation

Step 1

Put the melon balls, chopped verbena and honey in the ActiFry pan and cook for 7 to 10 minutes. Remove. On the side, which the cream, adding the icing sugar at the end. Whisk in the yoghurts.

Cut the sponge cake into 1-in cubes. Divide the whipped cream among pretty ramekins or serving glasses, adding melons balls and sponge cake pieces as you go along.

*Chef Recommendations:*
Keep this idea of trifle, which consists of adding fruit and cake to a mousse. You can imagine trifles garnished with bananas and chocolate cookies, or a combination of coconut mousse and pineapple pieces.