Gastronomixs

Cavaillon melon infused with carrot juice

This type of melon goes perfectly with carrot and becomes a tad more savoury when infused with carrot juice. As a result, it makes a delicious combination when served with crustaceans such as lobster and langoustines.

Cavaillon melon infused with carrot juice

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

Cavaillon melon

3

dl

carrot juice

Preparation method

  • Use a melon baller to make different sized balls from the halved Cavaillon melon.
  • Place them in a shallow container and pour over the carrot juice to just about cover them.
  • Transfer to a vacuum machine and pull vacuum 2 to 3 times, depending on your machine and its settings. The melon must become more transparent.
  • Vacuum sealing the product briefly makes its texture more porous so that it can fully absorb the carrot juice.

Serving suggestions

  • As part of a starter or salad, e.g. fried langoustines with infused carrot, green asparagus and orange.
  • As part of a dessert with coconut and orange.

Previous page