Homemade melon sorbet and almond tuiles


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


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.

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