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Compressed Honeydew

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

  1. Place ingredients into vacuum seal bag and compress.
  2. Refrigerate.

Honeydew Sorbet

INGREDIENTS

  • 1 part Water
  • 1 part Sugar
  • 2 parts Pureed honeydew
  • 1 tbsp. Lime juice

METHOD

  1. Blend.
  2. Should yield approx 1 quart.

Honeydew Chip and Salt Powder

INGREDIENTS

  • Thinly sliced honeydew (see video)
  • 1 tbsp. Salt

METHOD

  1. Dehydrate until hard.
  2. Use 1 half as chip.
  3. Place the other half into a mortar and pestle with salt and grind into a powder.
  4. Garnish with melon balls of honeydew and dill.