MELON AND LAVENDER VERRINE
Sorbet & ice-cream recipeRecipe for 15 verrines
-
Gelatine Mixture
Ingredients
- Gelatine 200 bloom (powder) - 100 g
- Water - 500 g
Soak the gelatin in water for 30mn. Keep in the fridge overnight before use.
-
Lavender Panna Cotta
Ingredients
- Cream 35% fat - 380 g
- Milk - 40 g
- Lavender - 5 g
- Sugar - 35 g
- Gelatin Mixture - 25 g
Heat up milk with cream to 25°C and add lavender.
Cover and infuse 12h.
Strain and weight 400g of this infusion in a saucepan.
Warm and add sugar.
Once the sugar is melted, remove from the stove and add gelatin. Cool down on ice. -
Marinated Melon in Lavender
Ingredients
- Frozen fruit purée 100% : Melon - 50 g
- Water - 20 g
- Sugar - 5 g
- Lavender - 1 g
- Cantaloup melon - 1 pc
Melt sugar in water and cool down.
Add puree and lavender.
Make melon balls with pomme Parisienne scoop and place in vacuum bag.
Add puree in the bag and seal at maximum pressure.
Keep in the fridge for 6h.In this step
Frozen fruit purées -
Melon Foam
Ingredients
- Frozen fruit purée 100% : Melon - 400 g
- Frozen fruit purée 100% : PGI Siracusa Lemon - 40 g
- Frozen vegetable purée 100% : Pumpkin - 40 g
- Sugar - 40 g
- Inulin - 30 g
- Gelatin Mixture - 78 g
Heat up pumpkin puree with gelatin, inulin and sugar.
Remove from the stove and add the rest of the purees.
Stir and pour in mixing bowl.
Place in the fridge until it starts to set.
Whipped up the foam until fluffy and pipe into sphere silicon molds. Freeze.In this step
Frozen fruit purées
Frozen fruit purées
Frozen vegetable purées -
Clear Melon Jelly
Ingredients
- Frozen fruit purée 100% : Melon - 280 g
- Gelatin Mixture - 15 g
Place the puree overnight in a cheese clothes and weight 200g.
Warm a bit of this melon juice to melt the gelatin.
Add remaining juice.In this step
Frozen fruit purées -
Glaze
Ingredients
- Frozen fruit purée 100% : Melon - 125 g
- Water - 125 g
- Sugar - 25 g
- vegetable gelatin - 15 g
Combine sugar with vegetables gelatin and pour over water.
Heat up to 80°C and add melon puree.In this step
Frozen fruit purées -
Assembly
Place 2pcs of marinated melon in each glass and pour the lavender panna cotta.
Let it set in the fridge.
Unmould the frozen melon foam and dip in the glaze.
Place the ball in the middle of the glass and keep in the fridge.
Pour the clear melon jelly around and let it set in the fridge.
