A combination of contrasting flavours that can be an appetizer or a final closing course. Created by Paul Richardson.
INGREDIENTS
Watermelon
Lychee or Rambutan (fresh or canned)
Fresh horseradish
alfalfa sprouts
watercress
Olive oil
White balsamic vinegar
Salt
Freshly ground black pepper
1. Cut the watermelon into slices of about 3" by 1½" by ¼". Place two side-by-side on a serving dish.
2. Place a lychee cut in half on each slice of watermelon.
3. Toss the greens lightly with a little olive oil and balsamic vinegar and a pinch of salt.
4. Top the watermelon/lychee with a small amount of the greens.
5. Grate a small amount of the fresh horseradish over the greens, and a couple of grinds of black pepper.
6. Top with a heaping teaspoon of watermelon foam made using a hand blender with some juice from the watermelon.
Could try adding Clearjel to stabilize the watermelon foam. Could possibly add a tuile.
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