Honeydew all ways: compressed, melon ball, chip, powder, and sorbet.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Henkelman and FOH.
Compressed Honeydew
INGREDIENTS
- 2-3 ea. Honeydew slices
- 4 oz. Midori liquer (approx)
METHOD
- Place ingredients into vacuum seal bag and compress.
- Refrigerate.
Honeydew Sorbet
INGREDIENTS
- 1 part Water
- 1 part Sugar
- 2 parts Pureed honeydew
- 1 tbsp. Lime juice
METHOD
- Blend.
- Should yield approx 1 quart.
Honeydew Chip and Salt Powder
INGREDIENTS
- Thinly sliced honeydew (see video)
- 1 tbsp. Salt
METHOD
- Dehydrate until hard.
- Use 1 half as chip.
- Place the other half into a mortar and pestle with salt and grind into a powder.
- Garnish with melon balls of honeydew and dill.
