PORTO PARFAIT AND MELON SOUP

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QUANTITIES FOR 12 PEOPLE

FOR THE MELON SOUP:

Peel, cut into cubes and whisk 2 melons, to give the right density add some syrup prepared boiling and cooling off 500 gr. sugar in half litre water.

 

FOR THE PARFAIT:

Whisk 250 gr. egg yolks with 200 gr. sugar, put in a copper cocotte and cook bain marie till it has the right density. Take off the stove and add 1,5 dl of Porto.

In another container, whip 250 gr. cream.

In another, bigger, container, whisk 60 gr. albumen with 60 gr. sugar.

Mix the custard with the cream and the albumen, blend with a palette knife, put into regular-shape molds and freeze.

Serve the parfait into slices with melon sauce, add some drops of balsamic and mint leaves.