Melon with iced milk and white chocolate

Melon, a starter or a dessert?

For this recipe inspired by Chef Jean-Paul Thibert, I opted for a slightly peppered dessert, and was pleasantly surprised! As for the iced milk, it couldn't be easier!

Preparation time: 45 minutes
Ingredients pour 4

1 or 2 melons
1 feuille de brick
20 gr melted butter
1 pinch of white pepper
Iced milk:
50 cl milk
200 gr white chocolate

Iced milk and white chocolate

• Boil the milk in a saucepan.
• Finely chop the white chocolate.
• As soon as the milk boils, take it off the heat and skim the skin from the surface.
• Add the white chocolate and stir to even the mixture.
• Leave to cool completely, and then freeze with an ice-cream maker.
• Leave in the freezer.
• Cut the melons in two, and remove the seeds.
• Confection small balls of melon with a spoon.
• Preheat the oven to 150° (mark 5)
• Make four small circles and four bowl-sized circles from the feuille de brick.
• Butter on both sides.
• For the larger discs, place them in a bowl, with a smaller bowl on top. Bake for 7 minutes. Turn the smaller discs over during the baking.
• Remove from the oven and leave to cool.

Presentation

• Season the melon balls with white pepper, and warm in a hot frying pan for 2 to 3 minutes.
• Divide up into the baskets.
• Confection the iced milk into quenelles and place over the melon.
• Add the smaller discs.

Serve immediately