Aug
17
2015
0
By jacob burton
Description
A refreshing and simple summer dish to be served at the height of melon season.
Ingredients
900 g
Honey Dew Melon 3 g
Xanthan Gum 10 g
Salt (Kosher) 125 g
Mint Simple Syrup (See Recipe Notes) 24
Melon Balls (8 each watermelon, cantaloupe & honeydew) 24
BlackberriesInstructions
- Place melon balls from watermelon, cantaloupe and honeydew in freezer at least 2 hours before serving this dish.
- Combine honey dew juice, xanthan gum, salt and simple syrup in a blender and blend on high for 60 seconds.
- Strain through a fine chinois, skim off excess froth, and refrigerate for at least 2 hours before serving.Note: If you have a chamber vacuum sealer, you can place this juice under vacuum to remove the airbubbles incorporated by the blender, which dulls the color of this soup.
- When ready to serve, laddle 5oz portions into bowls.
- Garnish with one fronzen melon ball of each color, alternating a blackberry inbetween.