Ingredients
For the melon sorbet:
- 550g of a quite ripe melon
- 15cl of water
- 150g of sugar
- 1 lemon
- 2 melons
- 2 egg whites
Almond tuiles
- 40g of flour
- 230g of sugar
- 1 pinch of salt
- 140g of egg whites
- 50g of melted butter
- 250g of flaked almonds
Preparation
For the melon sorbet:
- Cut the melons in half, remove the seeds, then remove the fleshy fruit and place it in a blender. You’ll want to keep the husks for serving later, however.
In a pan, prepare a syrup by boiling water and sugar. Cook for 2 minutes after reaching a boil, then remove from heat once the mixture has achieved the desire consistency. - Let cool then add the syrup to the melon purée and the juice from one lemon.
- Optional: if you’d like you can add egg whites for a smoother texture.
Pour this mix into an ice cream maker, run the machine, then serve the sorbets on top of the melon husks from earlier.
For the almond tuiles
- For this almond tuile recipe it’s best to start off by preparing all of the ingredients.
- Pour the egg whites into a round-bottomed mixing bowl.
- Add the caster sugar, a pinch of fine salt and the flour.
- Whisk everything together.
- Next add the melted butter, then stir again.
- Next come the flaked almonds – when mixing this time however use a spatula.
- Lightly grease a baking tray.
- Place the equivalent of a teaspoon of dough in lines and in rows on the tray.
- Now, using a fork dipped in milk, very carefully work each teaspoon of dough into a round shape.
- Bake at 180°C until fully coloured.
