Frozen Melon in Sherry with Passion Fruit Pastille

By corlear

Ingredients

• For the basic syrup:
• 11/2 tbsp water
• 3 tbsp sugar
• For the melon juice:
• 83/4 oz Canteloup melon
• For the frozen melon in sherry pastille:
• 1/2 cup melon juice (see previous step)
• 1/4 cup Manzanilla sherry
• 1/4 cup basic syrup (see previous step)
• 60 passion fruit seeds
• To finish:
• 1 2 x 1 x 1/2 " ice-cube tray
• 10 23/4 x 3" sheets cellophane

Details

Servings 10

Preparation

Step 1

For the basic syrup:
1. Mix both ingredients together and bring to the boil.
2. Remove from the heat and leave to cool.

For the melon juice:
1. Peel the melon, remove the seeds and cut it into quarters.
2. Roughly cut up the melon quarters and blend them in the Thermomix.
3. Place the pulp in a fine sieve over another pan.
4. Leave to drain for at least 6 hours until all the melon juice has been obtained.
5. Press the pulp through a sieve to obtain any remaining juice.
6. Keep the juice in the fridge

For the frozen melon in sherry pastille:
1. Place 6 passion fruit seeds in each of the moulds.
2. Mix the rest of the cold ingredients.
3. Fill the ice-cube tray and freeze.

Final Steps & Preparation:
1. Turn out the melon in sherry pastilles and wrap them in the cellophane.
2. Serve on a frozen surface.