Fleur De Sel Melon Soup With Chamomile Sorbet Recipes

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CHILLED WATERMELON SOUP



Chilled Watermelon Soup image

This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

7 cups diced watermelon, cut into 1-inch cubes
Salt and pepper
Pinch of cayenne
1 tablespoon red wine vinegar or sherry vinegar
4 tablespoons fresh lime juice, plus lime wedges for serving
2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
2 cups diced cucumber, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Handful of small basil leaves
Handful of small mint leaves
Pinch of crushed red pepper (optional)
Pinch of flaky salt such as Maldon or fleur de sel (optional)

Steps:

  • Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
  • To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
  • Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams

MARINATED MELON WITH FRESH LIME-BASIL SORBET



Marinated Melon with Fresh Lime-Basil Sorbet image

Provided by Food Network

Categories     dessert

Time 6h10m

Yield 6 servings

Number Of Ingredients 11

1 honeydew melon, ripe
1 lime, juiced
2 tablespoons gin
Lemon zest
Chopped mint
Fresh Lime-Basil Sorbet, recipe follows, for serving
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)

Steps:

  • Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
  • Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
  • Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.

STRAWBERRY AND CHAMOMILE SORBET



Strawberry and Chamomile Sorbet image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 to 5 servings

Number Of Ingredients 6

3/4 cups water
1/2 cup honey
2 tablespoons Chamomile tea buds
15 large strawberries, frozen
1/2 teaspoon ground Cardamon
2 teaspoons fresh mint leaves

Steps:

  • Bring water to a boil and add honey, cardomon, and Chamomile. Remove from heat after 5 minutes and chill until very cold.
  • Place frozen strawberries in a food processor and chop finely. Add chilled syrup and blend until very smooth. Spoon out and save in container in freezer. Serve with mint leaves.

FLEUR DE SEL CARAMELS



Fleur De Sel Caramels image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 16 pieces of candy

Number Of Ingredients 7

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
  • In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
  • In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
  • When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
  • When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

FLEUR DE SEL CARAMELS



Fleur de Sel Caramels image

Provided by Ina Garten

Time 3h

Yield 16

Number Of Ingredients 7

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Prep the pan.
  • Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
  • Boil the sugar.
  • In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
  • Heat the cream.
  • In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
  • Finish the caramel.
  • When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
  • Fill the pan.
  • Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
  • Cut the caramel.
  • When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
  • Roll it up.
  • Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
  • Cut into pieces.
  • Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
  • Wrap the candies.
  • Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

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