Melon / Banana / Coffee / Coconut / Mint

By corlear

Ingredients

• For the melon slices:
• 1 melon, average sized
• 1 Canteloup melon
• For the iced melon:
• one melon
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• For the caramelized banana:
• 4 banana slices, 1/10" thick
• For the basic syrup:
• 3/4 cup sugar
• 3/4 cup water
• For the mint juice:
• 7 oz fresh mint
• 1 cup water used for blanching
• For the mint foam:
• 1 cup mint juice (see previous step)
• 1 1/2 tbsp basic syrup (see previous step)
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• 1 1-pint ISI foaming canister
• 1 N2O cartridge
• For the jellied coconut milk:
• 11/4 cup coconut milk
• 1 sheet gelatin (previously rehydrated in cold water)
• For the liquid cocoa caramel:
• 3 tbsp sugar
• 1 1/2 tbsp glucose
• 3 tbsp cocoa paste
• To finish:
• sugar
• 1 blow torch

Details

Servings 4

Preparation

Step 1

For the melon slices:
1. Peel both melons and use a meat slicer to cut 8 slices (1/10" thick) of the melon and 4 slices of Canteloup slices.
2. Cut them into 1½” x 2¾" rectangles.
3. Keep the melon slices in the fridge until you are ready to use them.

For the iced melon:
1. Peel, chop and liquefy the melon.
2. Sieve the juice and only keep the liquid.
3. Heat ¼ cup of melon water and dissolve the gelatin in it. Add the rest of the water and allow it to thicken in the fridge.
4. Spread a 1/10" thick layer of jellied melon water over a Silpat liner and freeze to -70ºF.
5. Once frozen, cut into 1 ½” x 2 ¾" rectangles and keep in the freezer until you are ready to use them.

For the caramelized banana:
1. Use the meat slicer to cut the banana slices into 2 ¾” x 1½" rectangles.
2. Keep on one side until you are ready to use them.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the mint juice:
1. Choose the mint leaves, blanche in boiling water for 10 seconds and then plunge into iced water.
2. Blend the leaves with the water in the food processor.
3. Sieve the mint juice and keep the liquid obtained on one side.

For the mint foam:
1. Heat the basic syrup to 120ºF and dissolve the gelatin in it.
2. Add the mint juice and fill the foaming canister.
3. Foam and leave to rest in the fridge for at least 1 hour.

For the jellied coconut milk:
1. Strain the coconut milk to obtain the milk.
2. Heat a small amount to 120ºF and dissolve the gelatin in it.
3. Keep on one side and leave to set in the fridge.

For the liquid cocoa caramel:
1. Heat the sugar, glucose and 1 tbsp of water to 325ºF (caramel).
2. Deglaze with ¾ cup of water and dissolve the cocoa paste in the liquid. Check the consistency and add more water or reduce the liquid to get a texture that is similar to liquid caramel.

Final Steps & Preparation:
1. Lightly sugar the banana on the top and caramelize with the blow torch.
2. Place a melon slice followed by a slice of Canteloup melon on top of the caramelized banana and top with the melon ice. Finally, place a slice of green melon on top.
3. Arrange the melon terrine on the plate and drizzle the liquid cocoa caramel along the side.
4. Finally, place a quenelle of coconut milk and the mint foam on top of the terrine.