Melon Terrine, Spicy Watermelon Soup, Melon Sorbets, and Cantaloupe Caviar

METHOD:

For the Sorbet Base:
Heat water to 40°C. Add the sugar, glucose powder, inverted sugar, and sorbet stabilizer. Bring this mixture to a boil and set aside in an ice bath to make the individual sorbets using the Carpigiani ice cream machine.

For the Melon Sorbets:
Line a low third pan with plastic wrap and place in freezer to chill. Combine the cantaloupe juice with 470 grams of the sorbet base and emulsify them together. Spin the cantaloupe sorbet base in a Carpigiani ice cream machine, and remove the sorbet to the freezer. Combine the honeydew juice with 465 grams of the sorbet base. Spin the honeydew sorbet base in a Carpigiani ice cream machine, and remove the sorbet to the freezer. Combine the yellow watermelon juice with 465 grams of the sorbet base. Spin the yellow watermelon sorbet base in a Carpigiani ice cream machine, and remove the sorbet to the freezer. Layer all 3 sorbets in the chilled pan. Freeze overnight. Un-mold from pan and slice into even wedges.

For the Spicy Watermelon Soup:
Put all ingredients in blender to create a juice. Pass through a chinois and store the mixture in the refrigerator to chill.

For the Cantaloupe Caviar:
Blend the cantaloupe juice, sodium alginate, and sodium citrate and strain through a chinois. Blend together the water and calcium chloride. With a syringe, introduce the cantaloupe mix into the calcium solution, one drop at a time, to create “caviar”. Strain out the calcium solution and rise the caviar in water.

To Assemble and Serve:
Place a small amount of pastry rocks in the center of the bowl. Then put one slice of the melon sorbet terrine on top of the sugar. Pour the spicy watermelon soup around the terrine, and garnish the dish with the cantaloupe caviar, rock sugar candy, micro cilantro and cucumber blossoms.