Fleur De Sel Melon Soup With Chamomile Sorbet Recipes

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FLEUR DE SEL CARAMELS



Fleur de Sel Caramels image

Provided by Ina Garten

Time 3h

Yield 16

Number Of Ingredients 7

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Prep the pan.
  • Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
  • Boil the sugar.
  • In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
  • Heat the cream.
  • In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
  • Finish the caramel.
  • When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
  • Fill the pan.
  • Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
  • Cut the caramel.
  • When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
  • Roll it up.
  • Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
  • Cut into pieces.
  • Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
  • Wrap the candies.
  • Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

SARATOGA'S FAMOUS MELON AND PROSCUITTO



Saratoga's Famous Melon and Proscuitto image

Provided by Food Network

Categories     dessert

Time 31m

Yield 4 servings

Number Of Ingredients 9

1/2 large cantaloupe sliced into wedges, rind removed
1/4 to 1/2 pound imported proscuitto, sliced paper thin
Assorted baby lettuces
Berry Syrup, recipe follows
1 quart berries, you should use the freshest berries you can find, we prefer to use
1/2 to 1 cup red wine, a cabernet sauvignon will work fine here
Sugar
Arrowroot
Cold water

Steps:

  • Layout on the edge of a plate, 3 or 4 baby lettuce leaves. Over the lettuce lay out 2 thin wedges of cantaloupe and drape 2 to 3 slices of proscuitto over the melon. Garnish with berry syrup.
  • Combine the berries and the red wine in a non-reactive saucepan and bring to a simmer. Let cook for about twenty minutes and adjust the flavor with sugar if necessary to achieve a balanced flavor. Combine some arrowroot with a little cold water and stir into the sauce to give it a nice shine and a little body. Let cool.

WATERMELON SORBET



Watermelon Sorbet image

Categories     Fruit     Dessert     Freeze/Chill     Picnic     Quick & Easy     Watermelon     Summer     Vegan     Parade

Yield Makes 1 1/2 quarts to serve 12

Number Of Ingredients 3

8 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup Simple Sugar Syrup
2 tablespoons fresh lemon juice

Steps:

  • Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

MELON SORBET



Melon Sorbet image

This melon sorbet is a light and wholesome treat to enjoy during those hot summer months!

Provided by Jordan Lund-Brown

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 5h30m

Yield 8

Number Of Ingredients 4

2 cups cubed honeydew melon
1 cup simple syrup
1 tablespoon fresh lime juice
1 teaspoon honey

Steps:

  • Puree melon cubes, simple syrup, lime juice, and honey in an electric blender until smooth. Pour mixture into a bowl and chill, covered, for at least 2 hours.
  • Remove from the refrigerator. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 3 to 4 hours, before serving.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 8.6 mg, Sugar 4.2 g

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