Thursday, August 25, 2011

Musk Melon Parfait with Peppercorn Essence, Pickled Rind, Champagne Grapes, and Werp Farms Summer Micro Mix

First course from today's lunch. We had some beautiful melons come in from the farm and with the hot weather, I thought a cold parfait would be a great way to start the meal. The musk melon was blended with creme fraiche, agave, and lemon zest before adding gelatin to stabilize. The watermelon was simmered with pink peppercorns, red wine vinegar, and honey before blending and straining through cheesecloth. The watermelon rind was vacuum sealed with vanilla, citrus, sugar, and vinegar after simmering until tender. A touch of salted Marcona almonds and champagne grapes added some texture to the dish.

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