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Ingredients
- 1 x 25cm square spring-roll wrapper
- 2 tbsp grapeseed oil
- 1-1 1/2 tbsp caster sugar
- 1/4 tsp ground cinnamon
- 2 tsp ground almonds
- 1/4 watermelon, peeled and cut into chunks
- 1/2 rockmelon, peeled and cut into chunks
- 1 punnet raspberries
- 1/2 litre good quality vanilla ice-cream
- 6-8 tbsp limoncello
Method
Preheat oven to 180C.
For wafers, brush spring-roll wrapper with oil. Combine sugar, cinnamon and almonds in a small bowl and sprinkle mixture evenly over pastry sheet. Cut into eight triangles and place on a lightly greased oven tray and bake for six to nine minutes or until crisp.
Combine watermelon, rockmelon and raspberries in a medium bowl and chill.
To serve, spoon fruit into four serving glasses and top with a scoop of ice-cream, drizzle with limoncello and serve with wafers.
