Daniel Pepperell’s Melon En Surprise | Gourmet Traveller

Name: Daniel Pepperell’s Melon En Surprise | Gourmet Traveller
Total time: 65 min
Ingredients: 3 small piel de sapo melons, halved crossways, seeds removed, bases trimmed to stand (see note); Pulp from 4-6 finger limes, depending on size (see note); Young coconut sorbet; Flesh and strained water from 2 young coconuts; 100 gm caster sugar; 25 gm dextrose (see note); 25 gm liquid glucose; 1 titanium-strength gelatine leaf, softened in cold water for 3-5 minutes; 375 ml coconut cream, preferably Kara brand; 2 tbsp lime juice; Sorrel jelly; ½ tsp ascorbic acid (see note); 2 green apples, quartered; 100 gm sorrel (about 1½ bunches), trimmed; 25 ml sugar syrup; 2 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes; 2½ tsp Pernod or other pastis

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Dig in to this Restaurant Hubert dessert – that frosty layer of coconut sorbet gives way to herby sorrel jelly and sweet mini-spheres of piel de sapo melon. It'

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Ingredients

3 small piel de sapo melons, halved crossways, seeds removed, bases trimmed to stand (see note)
Pulp from 4-6 finger limes, depending on size (see note)
Young coconut sorbet
Flesh and strained water from 2 young coconuts
100 gm caster sugar
25 gm dextrose (see note)
25 gm liquid glucose
1 titanium-strength gelatine leaf, softened in cold water for 3-5 minutes
375 ml coconut cream, preferably Kara brand
2 tbsp lime juice
Sorrel jelly
½ tsp ascorbic acid (see note)
2 green apples, quartered
100 gm sorrel (about 1½ bunches), trimmed
25 ml sugar syrup
2 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes
2½ tsp Pernod or other pastis