Minty Fresh French Aperitif And Appetiser Charentais Melon Bowls Recipes

MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS

Steps:

• To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
• Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
• Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
• To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.

CHARENTAIS MELONS WITH CASSIS GELEE

Steps:

• Sprinkle gelatin over water in a shallow, heatproof bowl. Let stand until softened, about 5 minutes. Set bowl over a saucepan of simmering water, and stir until gelatin dissolves, 2 to 3 minutes. Stir in mint, remove from heat, and let stand for 10 minutes.
• Remove mint; holding stems over bowl, squeeze liquid from leaves into gelatin mixture. Discard mint. Stir in creme de cassis, and transfer mixture to an 8-inch square cake pan. Freeze until set, about 30 minutes, then refrigerate for 15 minutes (or overnight).
• Spoon some of the gelee into the center of each melon half. Garnish with mint, and serve immediately.