CHARENTAIS MELON RIPE RECIPES
CHARENTAIS MELON SORBET – ICE CREAM NATION
Adapted after a recipe by Swedish Master Confectioner Jan Hedh. Any melon would do, but here we will be using a fine Charentais Melon (a French-originated type of the Cantaloupe melon)
Provided by [email protected]
Number Of Ingredients 5
Steps:
- Prepare the simple sugar syrup by mixing water and sugar (by heating it, or simply by shaking it). Let cool down.
- Cut the melon, remove the seeds and purée the fruit, together with the 50 gram of sugar.
- Mix together the sugar syrup and the fruit purée. If you want to make sure that you have the appropriate level of sweetness for sorbet, do the Egg test.
- Take about 100 ml (about 0.4 cup) of the mixture, heat to about 40° Celsius (104 °F) and quickly whisk in about 2 grams of Agar agar.
- When well dissolved, pour back into the rest of the mixture, whisk well and churn in your ice cream machine according to its instructions.
- In case you worry that the sorbet might become too sweet for you, add lemon juice from about ½ lemon (according to your taste) to the base before churning it.
CHARENTAIS MELON SORBET – ICE CREAM NATION
Adapted after a recipe by Swedish Master Confectioner Jan Hedh. Any melon would do, but here we will be using a fine Charentais Melon (a French-originated type of the Cantaloupe melon)
Provided by [email protected]
Number Of Ingredients 5
Steps:
- Prepare the simple sugar syrup by mixing water and sugar (by heating it, or simply by shaking it). Let cool down.
- Cut the melon, remove the seeds and purée the fruit, together with the 50 gram of sugar.
- Mix together the sugar syrup and the fruit purée. If you want to make sure that you have the appropriate level of sweetness for sorbet, do the Egg test.
- Take about 100 ml (about 0.4 cup) of the mixture, heat to about 40° Celsius (104 °F) and quickly whisk in about 2 grams of Agar agar.
- When well dissolved, pour back into the rest of the mixture, whisk well and churn in your ice cream machine according to its instructions.
- In case you worry that the sorbet might become too sweet for you, add lemon juice from about ½ lemon (according to your taste) to the base before churning it.
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French breakfast melon French melon Charentais melons are a particular variety of cantaloupe. They are described as having orange, sugary and fragrant flesh which makes it popular both as a dessert or main course. They have smooth gray-green rinds and very fragrant orange flesh. They keep well when stored in a cool, dry place and ripen after several days in a warm room. A member of the ...
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