Sweet Melon and Savory Cucumber Sorbet
- For the cucumber sorbet
- 2 Cucumber
- 4 teaspoons herb salt
- freshly ground white peppers
- 200 milliliters water
- For both sorbets
- 250 grams Whipped cream
- 1 teaspoon freshly grated Nutmeg
- freshly ground peppers
For the melon sorbet, add sugar, honey and lemon juice to water and cook on stove until sugar has melted. Allow syrup to cool. Halve melon, remove seeds, cut into wedges and cut flesh from rind. Mix melon in with syrup and puree. Place in a bowl and freeze for 4 hours, stirring vigorously every hour or pureeing with a hand mixer.
For the cucumber sorbet, peel cucumbers, cut in half, remove seeds using a teaspoon and slice. Puree cucumber together with water, herb salt and plenty of pepper. Season puree again with herb salt and place in a bowl. Freeze for 4 hours, stirring vigorously every hour or pureeing with a hand mixer.
For both sorbets, season cream with nutmeg, salt and pepper. Thaw both sorbets slightly, then use a melon baller to spoon balls of melon sorbet into 4 glasses. Drizzle with 1–2 tablespoons of flavored cream, then layers with cucumber sorbet it. Top with one ball of melon sorbet, then sprinkle with flavored cream. Sprinkle with pepper and serve garnished with cucumber slices alongside grissini with ham.
For the grissini, roll 1 slice of ham around each grissino. Serve together with the sorbet.