Carpaccio of cantaloupe gelee with creme fraiche panna cotta and greek basil - Serves 12 - Recipe

Art Culinaire, Spring, 2002 by Gregory Short

ingredients

For the cantaloupe gelee

1 gelatin sheet, softened in 1/2 cup cold water

1 cup fresh cantaloupe juice, strained

For the creme fraiche panna cotta:

3/4 cup Kendall Farms creme fraiche (*)

4 tablespoons granulated sugar

1 1/2 gelatin sheets, softened in 1 cup cold water

For the dish:

Watermelon rounds

Honeydew melon rounds

Cantaloupe melon rounds

Rolled and frozen basil leaves

For the garnish:

Fleur de sel

Greek basil leaves (**)

Greek basil flowers (**)

(*)Available through Kendall Farms at (805) 466-7252.

(**)Available through The Chef's Garden at (800) 289-4644.

directions

For the cantaloupe gelee, transfer the softened gelatin to a medium bowl, place over a hot water bath, and stir until dissolved. Remove from the heat and set aside. In a medium bowl, whisk together the dissolved gelatin and cantaloupe juice. Pour the juice into a parchment-lined sheet pan and set aside in the refrigerator until set, about three hours. Using a 3-inch square mold, cut out 12 gelee squares. Using an offset spatula, transfer the gelee squares to a separate parchment-lined sheet pan and reserve keeping chilled.

For the creme fraiche panna cotta, in a medium saucepan over low heat, simmer the creme fraiche and sugar, stirring until well combined. Remove from the heat and set aside keeping warm. Transfer the softened gelatin to a medium bowl, place over a hot water bath, and stir until dissolved. In a medium bowl, whisk together the dissolved gelatin and creme fraiche until well combined. Pour the creme fraiche into a parchment-lined sheet pan and set aside in the refrigerator until set, about one hour. Using a 4-inch square mold, cut out 12 creme fraiche squares. Using an offset spatula, transfer the creme fraiche squares to a separate parchment-lined sheet pan and reserve keeping chilled.

To serve, using an offset spatula, place a creme fraiche panna cotta in the center of a plate and top with cantaloupe gelee Arrange a pyramid of watermelon, honeydew, and cantaloupe rounds in the center and sprinkle with fleur de sel. Grate some frozen Greek basil over the dish and garnish with Greek basil leaves and flowers.

Ausbruth

Heidi Shrock Ruslin

Burgeland, Austria 1995