A deliciou “hors d’oeuvre” of frozen melon balls in sweet wine jelly. Choose a sweet wine such as Sauternes or Loupiac. Prepare the melon and the wine jelly in advance and keep cool in the refrigerator.
Preparation time: 15 minutes — Resting time: 1 / 2 hours in the refrigerator
Ingredients list for iced melon verrine
- 3 melons
- 25 cl sweet white wine
- 2 mini-bags of gelatin (or agar-agar, the steps will be sligly differents, just follow the instructions on the bags)
Soften the gelatine in a bowl of cold water.
Heat a little wine in the microwave.
Sewer gelatin leaves and add them to the warm wine, pour the mixture into a bit flat container and then put it in the fridge so that it can gelify (about 1 / 2hour).
Cut the melon in half and remove seeds. Make balls with a spoon.
Fill the glasses with the melon.
Scrape jelly with a fork.
Cover the glass jars with jelly, if you do not use right away, put the glasses in the fridge.
Serve with a slice of Bündnerfleisch or a thin slice of dried ham.
This recipe was inspired by chef Dominique Gaston, living and working in Lyon, France.