- 10
Ingredients
- For the caramelized honey water:
- 1 cup honey
- water
- For the balsamic caramel and honey gelatin:
- 11/4 cup honey water (see previous step)
- 1 tbsp powdered agar-agar
- 13/4 oz balsamic caramel toffees
- 1 cup water
- 2 sheets gelatin (previously rehydrated in cold water)
- To make the kebab:
- 20 melon balls (2/3" diameter)
- 20 fresh mint leaves
- 10 kebab sticks
Preparation
Step 1
For the caramelized honey water:
1. Reduce and caramelize the honey over a low heat until it darkens in color.
2. Remove any scum that has formed and gradually add the water until you have 500 g of honey water.
3. Sieve and keep on one side.
For the balsamic caramel and honey gelatin:
1. Slowly dissolve the balsamic caramel toffees in the honey water.
2. Add the agar-agar to the water and bring to the boil. Whisk and dissolve the sheets of gelatin in it. Once it is thoroughly mixed, sieve and add the liquid honey.
3. Measure the mixture once again and, if any of it has evaporated, add more water until you get the amount needed for the recipe.
4. Spread the mixture so that it is approx. 0.5 mm thick over a 23 x 15" tray.
5. Leave to cool.
6. Mark out 2½" x 2" rectangles on the mixture in the tray.
To make the kebab:
1. Cut the mint leaves into ½" pieces.
2. Thread 2 melon balls onto the kebab stick, with a leaf of mint between the balls.
Final Steps & Preparation:
1. Place the melon ball kebab on the upper part of the honey rectangle and wrap the gelatin around the kebab to completely cover it.
2. Cut off any excess gelatin, if necessary.