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Melon Gelees with
Honeydew Melon Soup
Makes 4 Servings
*1 cup small-diced red watermelon
*1 cup small-diced yellow watermelon
*1 cup small-diced honeydew melon
*1 cantaloupe, chopped
*1/2 cup Simple Syrup
*1 lime, juiced
*8 sheets gelatin, bloomed
*1 honeydew melon, chopped
*1 tbls. freshly squeezed lemon juice
*1/4 cup loosely packed fresh mint leaves
*1/2 cup small-diced cantaloupe
*4 tsp. Basil Oil
*1/4 cup loosely packed finely shredded fresh basil
*Freshly ground black pepper
1To prepare the gelees: Line up 12 shot glasses or sake cups and fill 4 halfway with the diced red watermelon; fill 4 halfway with the diced yellow watermelon; fill the remaining 4 halfway with diced honeydew. Puree the chopped cantaloupe, syrup and lime juice in a blender until smooth and pass through a fine-mesh sieve. Place the cantaloupe puree in a small saucepan and add the bloomed gelatin. Warm over medium heat for 2 minutes. Pour the liquid into the prepared shot glasses, just covering the fruit. Refrigerate overnight.
2To prepare the soup: Puree the honeydew, lemon juice and mint in a blender and pass through a fine-mesh sieve. Chill until ready to use.
3Assembly: Unmold 1 of each type of fruit gelee and arrange in the center of a shallow bowl. (If necessary, dip the bottom of the shot glass in warm water to loosen the gelee.) Repeat with the remaining gelees and bowls. Sprinkle the diced cantaloupe around the bowl. Pour some of the honeydew soup around the gelees and drizzle the Basil Oil around the soup. Sprinkle with the shredded basil and top with pepper.
4WINE NOTES: This dish is especially refreshing and the accompanying wine should not detract from that character. Rivetti "La Spinetta" Moscato d'Asti is a semi-sparkling, semi-sweet wine from the Piedmont. Its light body and attractive, fruity aroma and flavor are wonderful with the delicate honeydew melon soup and the melon gelees.
  • In a veritable celebration of melon, three distinctive and refreshing gelees containing honeydew and red and yellow watermelon sit elegantly in a pool of soothing honeydew soup. Pieces of cantaloupe are strewn about, while wisps of mint, a touch of Basil Oil and a grind of black pepper provide enticing aromatic notes. This dish is very light but explosive in flavor; it could work as a fun transitional dessert course, or if desired, as a stunning finale.

Recipes courtesy of Workin' More Kitchen Sessions with Charlie Trotter, published by Ten Speed Press, 2004