Swedish Melon With Red Raspberry Puree Melon Och Hallendessert Food

MINTED MELON SOUP WITH RASPBERRIES

Steps:

• Cut off the ends of the melon to stabilize it on the cutting board, then remove the rind. Cut the melon in half and remove the seeds.
• Cut half the melon into large chunks and place then in a blender with the orange juice, salt and wine. Add the honey if the melon is less sweet than you prefer. Blend until smooth, pour the mixture into a bowl, and stir in the chiffonaded mint; chill thoroughly in refrigerator.
• Dice the remaining melon and add it to the soup. To serve, ladle the soup into chilled bowls and top with the raspberries and mint sprigs.

MELON WITH STRAWBERRIES AND RASPBERRIES

Steps:

• Halve the melon. Remove the seeds. Fill the well with sliced strawberries and raspberries. If you want, add a splash of kirsch or Grand Marnier.

MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE

Steps:

• In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.

MELON, ORANGE & RASPBERRY CUPS

Steps:

• Tip the melon pieces into a large bowl. Splash over the orange juice and zest and sprinkle with the sugar. Mix well, then leave for 10 mins or until the sugar melts. Stir the raspberries through, then serve with ice cream or crème fraîche.

SWEDISH MELON WITH RED RASPBERRY PUREE (MELON-OCH HALLENDESSERT)

Steps:

• Cut melon in half and scoop out seeds.
• Scoop out melon with melon baller, or you can cut into small bite-sized cubes.
• Place in a serving bowl.
• At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.
• If you marinated them, pour off any extra rum.
• Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).
• Add sugar and lemon juice to seived raspberry puree.
• Pour raspberry puree over melon and chill for several hours.
• Serve from bowl, or serve in individual dessert dishes.
• You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME

Steps:

• Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
• Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
• Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
• If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

MELON AND BERRIES STEEPED IN RED WINE, SAUTERNES, BASIL, AND MINT

Steps:

• Prepare an ice bath; set aside. Tie basil and mint in a small square of cheesecloth. In a small saucepan, combine Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring mixture to a boil, stirring to dissolve sugar. Remove from heat; transfer to ice bath. Chill until lukewarm. Add melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in refrigerator 4 to 6 hours.
• To serve, remove vanilla bean. Stir in raspberries. Transfer mixture to four bowls. Drizzle about 2 tablespoons Champagne over each, and garnish with currants, if desired, and mint.