For the Base
- 1 Charentais melon
- 250g of wild or organic strawberries
- 100 g orange blossom honey
- 90ml fresh lime juice (approx. 8 limes)
- ¼ bunch of fresh verbena
For the Calisson ice cream
- 500 ml milk
- 85 g sugar
- 200 g calisson paste
- 50 g powdered milk
- 60 g melon pulp
- 1 tsp orange blossom water
- 4 whole eggs
- Almonds (approx. 24)
Preparation the day before Cut the melon in half. With a teaspoon, scoop out the seeds without bruising the melon (keep the seeds), then cut each half into 4 half-moon slices. Using a sharp knife, such as a filleting knife, cut off the skin from the half moons.
In a pan, bring the honey and lime juice to a boil. Add the leaves of verbena and the melon seeds. Bring to a boil again and take off the fire. Let cool completely then strain, pressing well to catch all of the liquid. Refrigerate.
To prepare the ice cream Combine the milk, whole eggs, sugar, powered milk and calisson paste and cook over a low heat to obtain a classic ice cream base texture. Immediately cool the mixture to 40 °C then add the melon pulp and the orange blossom water. Let it relax and then process in a blender to a very fine puree. Place in the freezer.
To prepare the almonds Select 24 fresh almonds. Peel the almonds and set them, covered with moistened paper, in the refrigerator.
Presentation In a shallow dish, arrange the thinly sliced melon half-moons sprinkled with fresh strawberries and almonds. Over this, pour the well chilled melon juice mixture. Top with a quenelle of calisson ice cream.
Martell Pairing Try with a glass of L’or De Jean Martell, enjoyed neat on very special occasions.The silky-smooth and subtle tones, followed by richer, more substantial flavours – like notes of blackcurrant, gingerbread and orange peel – work in harmony with the wonderful Charentais melon.