Fresh Melon sauce with honey crumble and mild Gorgonzola praline

crema

Ingredients

For the sauce:
half Mantuan melon PGI (with smooth skin), lemon juice, ground cardamom

For the crumble:
60 g (2 1/9 oz) of whole wheat flour, 45 g (1 3/5 oz) of cold butter, 1 tablespoon of acacia honey, 2 tablespoons of cane sugar

For the praline:
150 g (5 2/7 oz) of fresh cream, 150 g (5 2/7 oz) of mild Gorgonzola, 6 g (1/5 oz) of isinglass

Preparation

Heat the cream preventing to boil it, let the mild Gorgonzola melt down and add the isinglass, previously soaked in cold water

Pour into half-sphere molds and let them curdle in freezer, take them out from the mould and let them soften at room temperature

Pour in the food processor flour, butter, sugar and honey. Switch it on until you get a crumbled mixture and pour it onto the baking tray, covered by parchment paper. Bake it for around 10 minutes in hot oven at the temperature of 180° (356°F)

Mix with the immersion blender the melon with some drops of lemon juice and little ground cardamom. Let it cool in the refrigerator

Prepare the dish: pour some cream onto the bottom of a plate, then put one or two Gorgonzola pralines. Finally add the crumble only before serving

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Fresh Melon sauce with honey crumble and mild Gorgonzola praline
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