Ingredients
- 1 Large slice of watermelon 1 inch thick
- MINT SYRUP:
- 2 bunches mint
- 75ml liquid glucose
- 75g caster sugar
- 175ml water
- COCONUT SORBET:
- 2 X 400ml coconut milk
- 400ml coconut cream
- 200ml coconut water
- 1 cup sugar
- CHILI JELLY:
- 4 long red chilis finely chopped
- 100g caster sugar
- 200ml water
- 1/4 tsp agar agar
- TO SERVE:
- Toasted coconut
- Mint syrup
- Mint leaves (optional)
- Mint tuile (optional)
- Mint powder (optional)
- Japanese Meringue (optional)
Method
- MINT SYRUP:
- Place the Mint, sugar, glucose and water into a pot and cook until the leaves are just soft and sugar is dissolved.
- Place into a food processor and blend until smooth.
- Strain through cheesecloth and chill the syrup. Discard the waste.
- INFUSED WATERMELON:
- Cut a 1 inch thick slice of watermelon and remove the rind. Place in a ziplock bag and pour in 100ml of the chilled syrup making sure the watermelon is coated. Remove as much air as possible from the bag, seal and refrigerate overnight.
- COCONUT SORBET:
- Heat the water and sugar over low heat until the sugar is dissolved, transfer to the refrigerator to cool completely.
- Place both cans of coconut milk, the can of coconut cream and the coconut water mixture into a blender and blend until just combined.
- Pour the mixture into the ice cream maker and churn until it reaches the soft serve stage.
- Transfer the sorbet to a freezer safe container or moulds and freeze for 2-3 hours.
- CHILI JELLY:
- Whilst the sorbet is freezing combine the chopped Chilis, sugar and water in a saucepan and bring to the boil, simmer for about 15 minutes.
- Strain the liquid back into the pot and whisk in the agar agar powder. (discard the solids)
- Bring to the boil and boil for 2 minutes. Remove from the heat and pour into a silicone mould. If you don't have a silicone mould you can line a small cake pan with plastic wrap and pour into there, just allow it to cool a little first. Place in the fridge to chill.
- TO SERVE:
- Remove the sorbet from the freezer 10 minutes prior to serving. Remove the watermelon from the bag and cut it into even pieces about 2cm wide.
- Place some toasted coconut on the plate and top with the sorbet.
- Place a couple of slices of the chili jelly onto the plate and top with the infused watermelon pieces.
- Scatter a few pieces of meringue (if using) and mint leaves.
- Place a tuile on top (if using) and a few drops of the mint syrup.
- NOTES:
- This is a cook ahead recipe, the watermelon needs to infuse overnight.
- This recipe uses an ice cream maker. If your ice cream maker requires freezing the bowl you will need to do that 24 hours before making this recipe.
- Placing the cans of coconut cream and milk into the fridge at the time you infuse your watermelon helps to hasten the freezing of the sorbet.
- The meringue is optional but it adds another level to the dish, you could crumble some store bought meringue or make your own.
- Cooking time does not include the time to infuse the watermelon.
Product used in recipe
- Valcom - Coconut Milk
