Certified Reconditioned Standard


4 people

Verjus Gel

  • 1 cup verjus
  • 1/2 cup sugar
  • 1 tsp agar agar powder


  • 1 ripe Crenshaw Melon

Filling for melon

  • 4 oz mascarpone
  • 2 tbsp poppy seeds
  • 1/2 lemon zest
  • 1 salt to taste

Nutritional information

Calories: 279kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 28mgSodium: 21mgPotassium: 34mgFiber: 1gSugar: 31gVitamin A: 397IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Prep Time 1 hour
Total Time 1 hour
Servings 4 people

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.

To Finish

  • For the duck prosciutto see recipe above.
    Take out the terrine and slice carefully and place on a plate.  Add the verjus gel, pickled strawberries and radish.  Finish with slices of duck prosciutto, chervil, and chive flowers.  Serve and enjoy! 
    Melon and Prosciutto

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