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This will make a chilling finale to a Halloween dinner.
Melon ball 'martini'
Prep time: 25 minutes
Cooking time: 3 minutes
Chilling time: 2 hours, 25 minutes
Servings: 6
From New York's Artisanal restaurant and found in " The New York Times Dessert Cookbook," this recipe can be made with any type of ripe melon except watermelon. If you like, use a smaller melon baller to scoop small holes into the melon balls; insert fresh berries to create "eyeballs."
Ingredients:
1 teaspoon plain gelatin
1 tablespoon cold water
2 cups Sauternes, white dessert wine or white grape juice
1/4 cup lime juice
8 cups small melon balls from 2 melons
2 tablespoons crystallized ginger, slivered, see note
1 teaspoon lime zest
1. Soften gelatin in the cold water. Heat Sauternes and lime juice in a medium saucepan over medium heat to a simmer; remove from heat. Whisk in gelatin; refrigerate until mixture begins to jell, about 25 minutes. Whisk the mixture until frothy; refrigerate 2 hours.
2. To serve, place a tablespoon of the gelatin mixture in each of 6 martini glasses. Divide melon among glasses; spoon on remaining jelly. Top each with lime zest and ginger slivers.
Note: Crystallized ginger is available in the supermarket spice section.
Nutrition information:
Melon ball 'martini'
Prep time: 25 minutes
Cooking time: 3 minutes
Chilling time: 2 hours, 25 minutes
Servings: 6
From New York's Artisanal restaurant and found in " The New York Times Dessert Cookbook," this recipe can be made with any type of ripe melon except watermelon. If you like, use a smaller melon baller to scoop small holes into the melon balls; insert fresh berries to create "eyeballs."
Ingredients:
1 teaspoon plain gelatin
1 tablespoon cold water
2 cups Sauternes, white dessert wine or white grape juice
1/4 cup lime juice
8 cups small melon balls from 2 melons
2 tablespoons crystallized ginger, slivered, see note
1 teaspoon lime zest
1. Soften gelatin in the cold water. Heat Sauternes and lime juice in a medium saucepan over medium heat to a simmer; remove from heat. Whisk in gelatin; refrigerate until mixture begins to jell, about 25 minutes. Whisk the mixture until frothy; refrigerate 2 hours.
2. To serve, place a tablespoon of the gelatin mixture in each of 6 martini glasses. Divide melon among glasses; spoon on remaining jelly. Top each with lime zest and ginger slivers.
Note: Crystallized ginger is available in the supermarket spice section.
Nutrition information:
