Recipe Index

Ingredients

• 1 medium Piel de Sapo or similarly fragrant green or orange melon (about 3½ lb.)
• 5 Tbsp. granulated sugar
• 2 Tbsp. lemon juice
• Pinch of sea salt
• 1½ tsp. powdered kanten (agar agar)
• ½ cup melon juice (from above)
• ¼ tsp. powdered gelatin
• ½ cup heavy cream
• 2 Tbsp. confectioners’ sugar
• Vanilla ice cream, for serving
• Wafer cookies, store-bought (optional), for serving

Method

1. Halve the melon lengthwise, scrape the seeds into a wire-mesh strainer set over a bowl to catch their juice, reserve one quarter of the melon for garnish, and scoop the flesh from the remaining three quarters close to the rind.
2. Process that flesh until liquefied, strain the puree repeatedly, finishing through a strainer lined with damp paper towels, until the juice is absolutely clear and measures at least a cup.
3. Season the juice with 3 tablespoons of the granulated sugar, one and a half teaspoons of the lemon juice and a tiny pinch of sea salt, tasting and adding more of the remaining sugar and lemon juice until it is as sweet as a soft drink without tasting lemony, giving about one and a half cups.
4. Whisk a quarter cup of the seasoned juice with the powdered kanten in a small saucepan over medium heat, bring it to a boil whisking constantly, stir in three quarters of a cup more juice, and pour the mixture into a 4 by 4 inch pan to set at room temperature before chilling.
5. For the sauce, warm the remaining half cup of seasoned juice with the powdered gelatin over low heat just until the gelatin dissolves at around 110 to 120 degrees, then chill it for about an hour until it thickens to the consistency of cold maple syrup.
6. Cut the set jelly into sixteen one-inch cubes, whip the heavy cream with the confectioners sugar to medium peaks in a chilled bowl, and slice the reserved melon quarter into quarter-inch slices.
7. Build each parfait in a chilled glass with a jelly cube and a tablespoon of sauce at the base, then whipped cream and a small scoop of vanilla ice cream, three more jelly cubes around the scoop, a second small scoop, another tablespoon of sauce and a final dollop of cream, garnished with the melon slices and wafer cookies if using, and serve immediately.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data