Melon Purée with Port Wine Foam

Ingredients

• 2 sheets gelatin
• 3 egg yolks
• 60 g sugar
• 70 ml port wine
• 70 ml whipping cream
• 1 Charentais melon
• 25 ml lemon juice
• fresh mint
• thin chocolate squares
• powdered sugar (for dusting)

Instructions

1. 1.

   Soak the gelatin for the port wine foam. Whisk the egg yolks with the sugar over a hot water bath until frothy. Warm half of the port wine and dissolve the gelatin in it. Stir the port wine with the gelatin and the remaining port wine into the cream, then chill the mixture over an ice bath. Beat the whipping cream stiff and fold it in. Fill four molds with the cream and refrigerate for at least 3 hours.

2. 2.

   For the melon purée cut the melon in half and use a melon baller to scoop out four balls, setting them aside for serving. Scoop out the remaining flesh, removing seeds, and blend with lemon juice. Divide the purée into four small bowls. Briefly dip the molds with port wine foam into hot water, then pour the cream from the molds onto the purée. Arrange a melon ball on each bowl and garnish with fresh mint. Dust with powdered sugar before serving and optionally top with chocolate squares.