Chef's gourmet recipe at the Parc Restaurant

Melon muslin on small shortbread and raw ham wig

Ingredients for 4 people

Melon Chiffon:

• Melon pulp 200 gr
• Syrup 40 gr of sugar and 3 cl of water
• Gelatin sheet 3 units
• Liquid cream 35% 200 gr
• Espelette pepper 1 pinch

Shortbread dough:

• Flour 200 gr
• Soft butter 100 gr
• Sugar 50 gr
• Salt 1 pinch
• Egg 1 piece

Other elements:

• Melon 4 Quarters
• Salad 120 gr
• 8 slices raw ham
• Vinaigrette 8 cl

Realization

Melon Chiffon: 

• Soak gelatin in cold water
• Make the syrup by combining water, sugar and bring it to a boil
• Stir in gelatin, drain into syrup
• Peel the melon, cut it in 2, seed it and mix 200 gr
• Mount the whipped cream by adding the Espelette pepper
• Mix melon pulp and gelatin syrup then stir in whipped cream

Shortbread dough:

• Put flour and sugar in a bowl
• Add the soft butter and mix
• Add salt and egg and stir gently
• Knead the dough and form into a ball, then put it in the cool 30 min
• Spread the dough
• Carve the dough with the cookie that will be used for dressage
• Preheat oven to 180 degrees and bake dough discs in the oven 17 min

Mounting:

• Put the shortbread dough disc in the cookie cutter
• Arrange the melon muslin on top
• Cool 1 hour
• Place everything in a plate and gently unmould with a knife
• Carve a melon quarter and place it on your plate
• Arrange the slices of raw ham, giving them relief on the melon muslin
• Season the salad and place it in a dome on the plate

Hotel Restaurant du Parc
Rue des Bourgades - 84800 Fontaine-de-Vaucluse
04 90 15 65 20