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Golden Watermelon Soup With Champagne Gelée and Balsamic Ice Cream

The Riviera, Houston

By August 2002Comments

Watermelon Soup

1/4 cup sugar
3/4 cup water
1 teaspoon salt
1/2 six-pound golden watermelon, rind removed and seeded

In a medium pot or saucepan bring the sugar, water, and salt to a boil. Remove from heat and chill. Once the sugar and water mixture is chilled, add the watermelon and blend until smooth. Strain the mixture through a fine mesh sieve and reserve.

Watermelon Relish

1/2 six-pound golden watermelon, rind removed and seeded
8 strawberries, diced
16 small blueberries, halved into disks
1/4 bunch mint, chopped
3 tablespoons sugar

Mix all ingredients together and reserve.

Balsamic Ice Cream

8 egg yolks
1 cup sugar
2 cups heavy cream
2 cups milk
1 vanilla bean, scraped
3 tablespoons balsamic vinegar

In a medium stainless steel bowl add egg yolks and sugar and whisk until pale in color. In a large pot or saucepan bring cream, milk, and vanilla bean to a boil. Slowly add the hot milk and cream to the egg mixture, whisking constantly. Add balsamic vinegar and chill. Once mixture is cold, run in ice cream machine in accordance with manufacturer’s instructions and reserve.

Champagne Gelée

1 cup champagne
1/4 cup sugar
3 envelopes of unflavored gelatin, bloomed in 2 cups cold water

Bring champagne and sugar to a boil. Add bloomed gelatin and mix until dissolved and chill. Once cool and firm to the touch, dice the gelée and reserve.

To serve, place the champagne gelée in the center of a large bowl. Spoon the watermelon relish around the gelée. Place a scoop of the balsamic ice cream on top of the champagne gelée. Pour the watermelon soup around the bowl. Serves 4.

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