Melon stuffed with damson plums
Servings 4
Ingredients
- 1 ripe melon
- 1 generous handful of ripe damson plums
- 2 tablespoons of mead
- 2 tablespoons of sugar
- fresh mint leaves
For the home made gelatine:
- 400 g 350g + 50 g of sugar
- 200 g of glucose
- 3 g of lemon juice
- 400 g of water
- 10 g of pectin
Instructions
For the gelatine
- Add 350 g of sugar, the glucose and the lemon juice in a small pot, cover with 400 g of water and stir to mix. Heat until it reaches 75°C.
- Mix the pectin and 50 g of sugar in a small bowl, then add them to the hot mixture and stir energetically with a whisk to avoid lumps.
- Let it cook until it reaches 101°C, then remove from the heat. Let it cool down before using it.
For the stuffed melon
- Cut a slice off the thick end of a melon and keep it aside.
- Remove the seeds and scoop the flesh, then cut it into cubes, put in a bowl and mix with a generous handful of ripe damson plums.
- Add the sugar and the mead, then add a few tablespoons of the slightly cooled down gelatine and stir to evenly distribute it.
- Return the fruit into the melon and decorate with fresh mint leaves.
- Keep it in a cool place before serving it.
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