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Watermelon balls in sherry

19-08-2020
Watermeloenballetjes in sherry

Preparation time
10 minutes

Cooking time
20 minutes

Ingredients

  • 1.5 kilos of watermelon
  • 1 pinch of salt
  • 4 milliliters of Fino sherry
  • 8 milliliters of Amontillado sherry
  • 5 to 8 Sichuan peppercorns or black peppercorns
  • 15 fresh mint leaves

Preparation method

Cut the watermelon in half and use a ball scraper to remove small balls from the flesh. Carefully remove all visible seeds from the balls. Puree the remaining flesh in a blender, strain it and serve it, for example, as a cold melon soup with some sherry.

Now place the melon balls in a bowl and pour both types of sherry over the melon balls. Add the salt, sprinkle with coarsely ground pepper and add the mint leaves. Mix the fruit well, place it side by side in a cooking-proof bag and apply a 100% vacuum.
Heat it for 20 minutes at a temperature of 62° C in the sous vide water bath and cool it in cold water.

Then let it rest in the refrigerator for 1-2 days so that the flavors can develop properly.

This recipe is brought to you by Andreas Miessmer.

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