epicurious
Melon Parfait
The most important part of this melon parfait is the melon jelly made from Piel de Sapo, but you can use honeydew or cantaloupe instead.
👥 4 Servings👤 Sylvan Mishima Brackett📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●food processor
- ●pan
- ●saucepan
- ●whisk
📝 Preparation Steps
1
To make the juice: Cut the melon in half lengthwise. Scrape out the seeds with a large spoon into a wire-mesh strainer, set over a medium bowl, to catch the juices.
2
Cut one of the melon halves in half again lengthwise and set aside a quarter for garnish. Scoop out the melon flesh from the remaining three quarters into the bowl, using a spoon to scrape close to the rind, where the flesh is deeper in color (this will improve the color of the jellies).
3
Transfer the flesh to a food processor and process until liquefied. Pour the pureed fruit through the strainer into a clean medium bowl. Use a spoon to gently stir the puree and encourage the juice to strain but don’t push any of the fibers through the strainer. Discard the solids, then pass the liquid through the strainer again into a clean bowl and then back again into the original bowl. Line the strainer with damp paper towels and strain a fin l time. The juice should be absolutely clear; you should have at least 1 cup of clear juice.
4
To season the juice: Add 3 tablespoons of the granulated sugar, 1½ teaspoons of the lemon juice, and a very small pinch of salt to the bowl with the juice. Since the sweetness of every melon is different, you will have to taste carefully for seasoning. The seasoned juice should be as sweet as a soft drink; the lemon should balance the sweetness and enhance the flavor of the melon with its acidity, but it shouldn’t taste lemony. Add the remaining sugar and lemon juice, if necessary. You should have about 1½ cups of seasoned juice.
5
To make the jellies: In a small saucepan over medium heat, whisk ¼ cup of the seasoned juice with the kanten. Bring to a boil, whisking constantly. When the juice boils, remove the pan from the heat and whisk in ¾ cup of the seasoned juice. Immediately pour the mixture into a 4 x 4-inch pan; the liquid should be about 1-inch deep. Pop any bubbles that form at the surface. Let cool to room temperature, undisturbed; the jelly will set. Cover and refrigerate until cold or for up to 1 day.
6
To make the sauce: In a small saucepan over low heat, whisk the remaining ½ cup of seasoned juice with the gelatin. Warm gently, just until the gelatin dissolves and the mixture registers around 110° to 120°F on an instant-read thermometer (the temperature of a very hot bath). Be careful not to overheat the juice, since its flavor will quickly deteriorate. Pour the juice into a bowl and chill in the refrigerator for about an hour until thickened; it should be the consistency of cold maple syrup.
7
To assemble: Chill four parfait glasses. Remove the jellies from the refrigerator and cut them into sixteen pieces, each 1-inch square.
8
Pour the heavy cream into a chilled bowl, add the confectioners’ sugar, and whisk until medium peaks form. Slice the remaining quarter of the melon widthwise into ¼-inch slices.
9
Place a cube of melon jelly at the base of each dish. Spoon in 1 tablespoon of the sauce. Layer with a spoonful of whipped cream and a small scoop of vanilla ice cream. Arrange three cubes of melon jelly around the ice cream. Stack a second small scoop of ice cream on top. Spoon on 1 more tablespoon of sauce and top with a small dollop of whipped cream. Garnish with the melon slices and a few cookies. Serve immediately.
Vanilla ice cream, for serving
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