This is inspired by Bernard Mesa, award winning fruit farmer and pétanque champion. His home town, Cavaillon is the European capital of melon growing. Cavaillon melons might be hard to find in Ireland, but we do have a good choice of melons these days, and I am using three types.
Cut the melons in half and, using a little melon ball scoop take as many little balls as you can out of one half of each.
Peel and juice the second half of each and add the juice to the melon balls.
Add a little pastis to the dish to give the mixture that extra French zing. It’s a simple as that!
The making of the almond twizzle/tuilles is a little bit more complicated, but really only a little. Put the flaked almond into a bowl, make a light syrup by adding water to the sugar and warming it gently.
Pour it over the almonds and stir them around.
The purpose of the sugar syrup is simply to hold the almonds together.
Spoon the mix onto a baking tray in little biscuit shapes and popular it under the grill. Keep and eye on it as it gently caramelises. If it is too hot or you leave it too long it will quickly burn.
Take the tray from under the heat and let the twizzles cool.
Pop them in the fridge for a few minutes really to crisp them up and when they are ready, spoon over the melon mixture and serve.
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