Recipe
Melon balls with mint and Pastis HB
Ingredients
2 medium Charentais melons (about 600 g each), or 4 small ones
12.5 cl of sugar syrup
1 tablespoon Pastis HB
2 tablespoons very small mint leaves or chopped leaves
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Method for 4 portions
Preparation time: 15 minutes - Refrigeration time: 1 hour
- Cut the melons in half. Remove the fibers and seeds, then take half of the meat in small balls using a Parisian spoon. Spread them in 4 verrines or in cups and put in the refrigerator.
- Recover the remaining melon flesh with a spoon, without breaking the bark. Put it in the bowl of a robot.
- Add the sugar syrup and the Pastis, then mix all in coulis.
- Add some ice water or sugar syrup to obtain a sufficiently fluid consistency and the desired flavor. Add the mint and stir well.
- Pour the sauce over the melon balls and return to the refrigerator. Let infuse at least an hour. Serve very fresh.
© Photo : Adobe Stock - kanchana28
