By Chef Mikel Anthony, Chef's Roll's Test Kitchen

Honey dew melon

Watch full video
Background image header_black.jpg
Ingredients and method of prep

Compressed honeydew melon

Ingredients

  • 2-3 ea slices of honey dew melon
  • 4 oz Midori liqueur (approx)

Method of prep

Put the ingredients in a vacuum bag. Place the bag in the vacuum packing machine with ACS. Use the marinating function with 5 steps and vacuum extract up to full vacuum (99.8%). Then place the bag in the refrigerator.

Sorbet
Ingredients and method of prep

Sorbet

Ingredients

  • 1 part water
  • 1 part sugar
  • 2 parts pureed honeydew
  • 1 tbsp lime juice

Method of prep

Sift the puree through a fine sieve. Heat the sugar and the water, stirring, until it has thickened into a syrup.

Cool the syrup as quickly as possible by pouring the mixture into a cold pan or in a bowl of cold water with cooling elements or ice cubes. Keep stirring constantly. Mix the pureed honeydew melon and lime juice with the cooled sugar syrup.

The mixed ingredients should yield approx. 1 quarter.

Make the sorbet ice with a machine or by hand.



Ingredients and method of prep

Chip and salt powder

Ingredients and method of prep: dehydrate thin slices of honey dew until hard (see video). Use 1 half as chip and place the other half into a mortar and pestle with approx 1 tbsp of salt and grind into a powder. Garnish with honeydew melon balls and dill.

Compressed honeydew melon
Chef's Roll Test Kitchen

Compressed honeydew melon

Watch Chef Mikel Anthony of Chef's Roll Test Kitchen make compressed honeydew melon with a melon ball, dehydrated chips, salty powder and sorbet. 

Next episode: Tuesday, September 10th

Empowered by Chef's Roll
Chef Mikel uses a B35 with marinating function

Henkelman recommends

Henkelman's ACS control is available as an option on the Boxer, Marlin and Polar series. This Advanced Control System includes marinating, tenderizing functions and so much more. Bring more tools to your commercial kitchen!