charantais melons have so much fragrance. the difficulty is how do you transport that ripe melon perfume to the table. when items idly sit on a plate they don't offer up much outside of flavor. through heat and motion does aroma travel. warm melon just doesn't work with me. so using a soup poured tableside gives motion, when it hits the bowl the aroma is spread into the air and gives the diners something tangible. the soup is made using gelatin clarification. compressed melon, lime parfait, royal icing tuile (thanks Chef Durfee), and a raspberry gel with a hint of tabasco round out the dish. it is cool and refreshing just for the summer.


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