Gastronomixs

Melon roll-up

There's nothing more fun than making your own sweets. But pay attention, because temperatures and quantities have to be extremely precise.

Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

Melon roll-up

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Ingredients

1000

g

melon coulis

100

g

granulated sugar

30

g

pectin, yellow

625

g

granulated sugar

200

g

glucose

20

g

citric acid

12

g

agar agar

200

g

granulated sugar

15

g

citric acid

Preparation method

  • Combine the 100g of sugar with the pectin.
  • Bring the coulis to the boil.
  • Sprinkle the pectin/sugar mixture through the coulis.
  • Stir well and continue to boil for 3 minutes.
  • Add the remaining sugar in three separate additions, stirring between each. This will help prevent the mixture from cooling too suddenly. It is important to ensure that the mixture does not fall below 85°C; if it does, the pectin will gel.
  • Add the glucose, citric acid, and agar agar.
  • Boil until the mixture reaches exactly 107°C.
  • Pour the mixture onto sheets in a layer approximately 4mm thick.
  • Allow to firm up and remove the gelled mixture from the sheets.
  • Sprinkle on both sides with the citric acid and sugar mixture.

Serving suggestions

  • As a component in a dessert, e.g. alongside components of citrus fruit, red fruits, or melon.
  • As a friandise.

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