MELON & MARA DES BOIS PLATED DESSERT

Sorbet & ice-cream recipe
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MELON & MARA DES BOIS PLATED DESSERT
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. Gelatine Mixture

    Ingredients

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

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

  2. Melon Sorbet

    Ingredients

    • Frozen fruit purée 100% : Melon - 730g
    • Frozen fruit purée 100% : Lime - 16g
    • Water - 205g
    • Sugar - 81g
    • Glucose powder - 61g
    • Sorbet stabilizer - 3g
    • Melon liquor - 10g

    Combine sugar with stabilizer and pour over water previously heated at 30°C.
    Start to heat up this syrup and add 100g of melon puree and glucose powder. Boil and remove from the stove.
    Cool down to 4/5°C and add remaining melon puree followed by lime puree and liquor. Blend with hand blender and keep in the fridge for 5h minimum. Blend again before churning.

    In this step

  3. Mara des bois Sorbet

    Ingredients

    • MARA DES BOIS PUREE 100% - 730g
    • Frozen fruit purée 100% : Lime - 22g
    • Water - 71g
    • Sugar - 111g
    • Glucose powder - 22g
    • Dextrose - 40g
    • Sorbet stabilizer - 4g

    Combine sugar with stabilizer and pour over water previously heated at 30°C.
    Start to heat up this syrup and add 100g of Mara des Bois puree, glucose powder and dextrose. Boil and remove from the stove.
    Cool down to 4/5°C and add remaining Mara des Bois puree followed by lime puree. Blend with hand blender and keep in the fridge for 5h minimum. Blend again before churning.

    In this step

  4. Melon Jelly

    Ingredients

    • Frozen fruit purée 100% : Melon - 125g
    • Inulin - 15g
    • Corn starch - 2g
    • Gelatin Mixture - 7g

    Mix 25g puree with inulin and corn-starch in a saucepan.
    Thicken and remove from the stove.
    Add gelatin and stir.
    Add remaining melon puree and blend with hand blender. Let it set in the fridge.

    In this step

  5. Melon Mousse

    Ingredients

    • Frozen fruit purée 100% : Melon - 350g
    • Inulin - 42g
    • Gelatin Mixture - 33g
    • Cream 35% fat - 200g

    Heat up 50g of puree with inulin and gelatin.
    Add remaining puree and blend with hand blender.
    Fold in with the whipped cream and pipe into sphere silicon mould.
    Insert some melon jelly in the middle with a piping bag.
    Freeze.

    In this step

  6. Glaze

    Ingredients

    • Frozen fruit purée 100% : Melon - 125g
    • Water - 125g
    • Sugar - 25g
    • vegetable gelatin - 15g

    Combine sugar with vegetables gelatin and pour over water. Heat up to 80°C and add melon puree.

    In this step

  7. Melon and Port Wine Foam

    Ingredients

    • Frozen fruit purée 100% : Melon - 200g
    • Water - 15g
    • Glucose - 20g
    • Soya lecithin powder - 3.8g
    • Gelatin Mixture - 12g
    • Port wine - 25g

    Melt the gelatin with glucose and water.
    Blend the puree with soya lecithin and add port wine.
    Blend with hand blender. Keep in the fridge for service.

    In this step

  8. Strawberry Opaline

    Ingredients

    • Fondant - 160g
    • Glucose - 240g
    • Nougasec - 15g
    • Strawberry (powder) - 5g

    Melt the gelatin with glucose and water.In a saucepan, cook fondant, glucose and nougasec to 160°C.
    Pour over silpat immediately.
    When the caramel is hard, break into pieces and place in the robot coupe. Blend to obtain a powder.
    Dust this caramel powder over a stencil and keep in the oven at 160°C until the sugar melts.
    Dust with strawberry powder as soon as out of the over.
    Remove from silpat when the opaline is hard and keep in airtight container for service.

  9. Fresh Fruits

    Ingredients

    • Melon - 1pc
    • Strawberries - 5pc

    Cut some melon stick with stick cutter.
    Cut some mini strawberry balls with pomme Parisienne scoop. Set aside for service.

  10. Assembly

    Proceed with sorbet first, using 5 acrylic frame 150x9mm.
    Prepare a tray with silicon paper and place in the freezer for 5mn. Place an acrylic frame on the frozen tray and spread the melon sorbet. Freeze. Add one frame and spread strawberry sorbet. Freeze. Repeat with melon sorbet etc…. to have 3 layers of melon sorbet and 2 layers of strawberry sorbet (like a millefeuille).
    Sprinkle each plate with strawberry powder. Unmould melon mousse and dip into the glaze. Place 3 pieces in triangle shape over the strawberry powder.
    Place some melon stick and strawberry balls in between.
    Cut the sorbet at 5x5cm and place two pieces in the middle. Blend the melon and port wine foam with hand blender and scoop a bit over the plate and sorbet.
    Stick some opaline and serve.

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