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.
- for the lemon balls:
- 3 melons: honeydew, cantaloupe and watermelon
- for presentation:
- a sprinkling of icing sugar
- 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 pop it under the grill. Keep an 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.
More by Trish Deseine:
- Recipe: Trish Deseine, Durrus Tartiflette, Today
- Moroccan Lamb
- Apple Compote with Crème Anglaise and Burned Butter Sauce