Ingredients
4 people
Verjus Gel
- 1 cup verjus
- 1/2 cup sugar
- 1 tsp agar agar powder
Melon
- 1 ripe Crenshaw Melon
Filling for melon
- 4 oz mascarpone
- 2 tbsp poppy seeds
- 1/2 lemon zest
- 1 salt to taste
Nutritional information
Sodium: 21mgCalcium: 105mgVitamin C: 1mgVitamin A: 397IUSugar: 31gFiber: 1gPotassium: 34mgCholesterol: 28mgCalories: 279kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 8gFat: 17gProtein: 5gCarbohydrates: 35gIron: 1mg
How to make verjus gel
- Place all the ingredients into a pot and bring to simmer. Cook for 5 minutes and then pour into a shallow pyrex pan. Allow to cool completely (approx 1-2 hours) Then with a knife cut up and place into a vitamix and puree until smooth. Place into a squirt bottle and keep cold.
For the Melon Terrine
- Peel the melon and slice into 1/4 inch thick pieces around the core. Take mascarpone, lemon zest, poppy seed, and salt and mix well in a bowl. Using an offset spatula spread a thin layer of the mascarpone mixture in between each layer of melon until you have 4 layers of cheese. Then wrap gently in plastic wrap and place in the refrigerator. Continue the process until you have most of the melon used.
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