MELON & PORT WINE COCKTAIL

Bar recipe

Recipe for 2 cocktails

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MELON & PORT WINE COCKTAIL
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
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  1. Syrup 1:1

    Ingredients

    • Sugar - 200g
    • Water - 200g

    Boil both ingredients and cool down. Keep in the fridge in squeeze bottle.
     

  2. Gelatin Mixture

    Ingredients

    • Gelatine 200 bloom (powder) - 100g
    • Water - 500g

    Soak the gelatin in water for 30mn. Keep in the fridge overnight before use.

  3. MELON & PORT WINE COCKTAIL

    Ingredients

    • Frozen fruit purée 100% : Melon - 300g
    • Syrup 1:1 - 50g
    • Melon liquor - 10g
    • Port wine - 100g

    Place all ingredients in the blender and blend.
    Serve immediately.

    In this step

  4. Melon Espuma

    Ingredients

    • Frozen fruit purée 100% : Melon - 300g
    • Syrup 1:1 - 20g
    • Melon liquor - 10g
    • Cream 35% fat - 25g
    • Gelatin Mixture - 10g

    Melt the gelatin in hot cream add remaining ingredients.
    Blend with hand blender and pour in the canister.
    Gas once and shake well.
    Keep in the fridge for assembly.

    In this step

  5. Assembly

    Place a stick or melon in the glass.
    Pour the cocktail into the glass.
    Foam the espuma over.

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