Watermelon Parfait with Raspberry & Melon Salad

Watermelon Parfait

Ingredients

• 1 ½ cup cream
• 2/3 cup watermelon liqueur
• 2/3 cup sugar
• 1/3 cup water
• 6 egg yolks

Method

Place dariole moulds on a tray and place in freezer to chill.  Whip cream to soft peaks, beat in liqueur, leave in fridge. 

Combine sugar and water and boil to 115°C.

Beat yolks in mixer until pale and thick then slowly pour in hot but NOT BOILING syrup, while still whisking. 

Beat until thick and cool.  Fold into the cream thoroughly.  Pour into moulds that have been chilling in the freezer.

Freeze for 6 – 8 hours preferably overnight.

Glass Cookie

Ingredients

• 200gm soft butter
• 200gm icing sugar
• 50g glucose
• 110gm all purpose flour

Method

Combine all the ingredients in a cake mixer with the paddle attachment. 

Beat until well combined and store in the fridge or freezer.

To cook, bring the batter up to room temperature.

Spread thinly onto a paper lined tray and bake at 180°C until golden (check after 5 minutes).

Leave on the tray and when the cookie becomes tacky, it can be cut into required shapes and sizes.  Once cool and hardened, carefully store in an airtight container.

Mint and Melon Syrup

Ingredients

• 375ml watermelon juice
• 80ml watermelon liqueur
• 150g sugar
• 1 tsp arrowroot
• 1 Tbl mint leaves/chiffonade

Method

Chop watermelon and place in food processor, blitz until pulped. 

Strain off the juice, discard pulp.  Place juice, liqueur and sugar in a saucepan and heat to dissolve the sugar, and reduce slightly.

Dissolve arrowroot in a little cold water and add to the syrup, continue to cook out.  Remove from heat and allow to cool slightly before adding mint.

Raspberry & Melon Salad

Ingredients

• 1 punnet raspberries
• 350g watermelon
• 4 – 5 Tbl mint, melon syrup

Method

Dice watermelon into small cubes about 1cm, ensuring there are no seeds. 

Add the raspberries and gently combine.

Bind the fruits with chilled syrup.

Serving

Ingredients

• Watermelon parfait
• Melon, Mint syrup
• Raspberry and Melon salad
• Whipped cream

Method

Run a hot paring knife around the edge of the parfait and carefully release onto the centre of chilled plates.

Spoon some of the raspberry and melon salad next to the parfait.

Add a dollop of cream and drizzle a little of the syrup around the plate.

Serve.

John Hawkesby’s wine suggestion

Pinot Noir

• Judge Rock Venus 2006
• Southbank Estate 2005
• Cable Bay 2006

Or

Rose

• Mitolo Jester 2007