Sweet Melon and Savory Cucumber Sorbet

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Sweet Melon and Savory Cucumber Sorbet
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Difficulty:
easy
Difficulty
Preparation:
4 h. 40 min.
Preparation

Ingredients

for
6
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
salt
freshly ground peppers
For the grissini
8 Sesame grissini
8 slices Prosciutto
For the melon sorbet
50 grams sugar
2 tablespoons honey
1 tablespoon lemon juice
400 milliliters water
1 honeydew melon about 700 grams (approximately 1 1/2 pounds)
How healthy are the main ingredients?
Whipped creamsugarhoneyCucumberNutmegsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

For the grissini, roll 1 slice of ham around each grissino. Serve together with the sorbet.