Carpaccio of cantaloupe gelee with creme fraiche panna cotta and greek basil. (Serves 12).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 cantaloupe: see gourd; melon. gelee, transfer the softened gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. 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 spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , transfer the gelee squares to a separate parchment-lined sheet pan and reserve keeping chilled. For the creme fraiche crème fraîche n. Cream that has been slightly fermented and thickened with lactic acid, often used as a topping or an ingredient in sauces. [French : crème, cream + fraîche, fresh.] panna cotta Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of , 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 watermelon, plant (Citrullus vulgaris) of the family Curcurbitaceae (gourd family) native to Africa and introduced to America by Africans transported as slaves. Watermelons are now extensively cultivated in the United States and are popular also in S Russia. , honeydew, and cantaloupe rounds in the center and sprinkle with fleur de sel Fleur de sel ("Flower of salt" in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. . Grate some frozen Greek basil over the dish and garnish with Greek basil leaves and flowers. Ausbruth Heidi Shrock Ruslin Burgeland, Austria 1995 |
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