- 2-3 ea slices of honeydew melon
- 4 oz Midori liquer (approx)
Method of prep
Place the ingredients into a vacuum seal 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.
- 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 quart.
Make the ice cream with the machine or by hand.
Chip and salt powder
Ingredients and method of prep: dehydrate thin slices of honeydew 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
This recipe is part of the Chef's Roll Test Kitchen with Henkelman. To watch Chef Mikel Anthony make compressed honeydew melon with a melon ball, dehydrated chips, salty powder and sorbet, check out the video. There's more on our social media channels.
Next episode: Tuesday, September 10thEmpowered by Chef's Roll