COMPRESSED WATERMELON

COMPRESSED WATERMELON

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Shaun Thompson
Geoff Laws

Compressed Watermelon served with Persian Feta, Olive Paste, Basil Pearls and Micro Herbs, dressed in a Balsamic Glaze and dusted with Oil Powder.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

100g Persian Feta Cheese Watermelon Compress
  • ½ Watermelon, fresh, cut into cubes forcompressing (4cm x 4cm
  • 100g Balsamic Vinegar
  • 5g Salt
  • 2g Pepper
  • 375g Sugar
  • 515ml Water
  • 25ml Vodka
  • 125g White Balsamic vinegar
  • 3 bunches basil
Olive Paste
  • 100g Olives
  • 1 Bunch Basil
  • ½ Bunch of Parsley
  • 4 Stems of Mint
  • 1 Garlic Clove
  • 60ml Oil
Micro Greens
  • 1pnt Micro Green Basil
  • 1pnt Micro Purple Basil
  • 1pnt Micro Red Kale
  • 100g Kalamata Olives
  • 4 bunch Basil
  • 140ml Olive Oil
  • 25g Tapioca Maltodextrin
  • 1 Garlic cloves, crushed
  • ½ Bunch of Parsley
  • 4 Stems of Mint
Basil Pearls
  • 60g Basil
  • 140ml Water
  • 1.8g Sodium Alginate
  • 55g Sugar
  • 500ml Water
  • 2.5g Calcium Chloride
Oil Powder
  • 80ml Oil
  • 25g Maltodextrin
  • Tapioca Powder
  • Salt to taste

Methods and Directions

Watermelon Compress
  • Heat water and sugar over medium heat, stirring to dissolve all the sugar.
  • Once the mixture has come to a simmer, remove from heat, add flavours (basil, vodka, balsamic) and then cool.
  • Vacuum Seal Watermelon Cubes with the infusion syrup using a vacuum sealer machine. You want all of the liquid contracted into the watermelon when compressed in vacuum machine.
Olive Paste
  • Plate all ingredients into a robot coupe and blitz until smooth. Make sure you get quality olives so it’s not too salty and overpowering for the dish.
Micro Greens
  • Toss all ingredients together.
Basil Pearls
  • Blend water and calcium chloride together for 20 seconds and reserve in a bowl.
  • In a saucepan combine sugar and water, bring to boil, remove from heat and add basil.
  • Puree for 1 minute until bright green then add sodium alginate.
  • Strain this liquid and add to the caviar tray and dispense into calcium bath*. Remove from the caviar tray once they form and rinse in clean water.

*Take your time when making this – try not to rush! You will get good quality pearls.

Oil Powder
  • Whisk together the salt, olive oil, tapioca.
  • Maltodextrin until it becomes a powder, adding a bit more Maltodextrin if necessary.
  • Pass through a sieve to make it fluffier, if necessary.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024