Friday, August 04, 2006

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!

Sans titre-Duplication-0110

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.

  • 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

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