Ingredients
- 1 medium ripe watermelon
- 1 ripe mango
- 2 cups watermelon juice - obtained from melon
- coconut rum to taste
- watermelon vodka to taste
- 1 cup dark rum
Additives
- Agar-agar 2 tsp
- Popping Sugar 2-4 tbls
- Soy Lecithin 1 1/2 tsp
- Xanthan Gum 1/2 tsp
Steps
- Cut watermelon into 1” cubes (Approx 18-20 pieces)
- Reserve juice and leftover melon. Puree and strain remaining melon to get 2 cups of juice.
- Place 4-5 cubes each into vacuum seal bags along with about 1/2 cup of coconut rum. Seal and set aside. (NOTE: if not using a vacuum sealer, marinate in a container with enough rum to cover the melon pieces, cover and set aside at least 2 hours)
- Peel and cut mango, then puree until smooth. Strain with cheese cloth to eliminate any clumps.
- Add rum and mango liquid to small sauce pot and gently bring to boil. - Whisk in Agar Agar and remove from heat.
- Pour mixture into a sheet pan or flat plate. Make sure it is an even and thin layer. Set in fridge to cool. (I use a Silpat lining the sheet pan to ease peeling the gel sheet.
- Take the watermelon juice and the watermelon vodka and mix into small sauce pot. Be generous with vodka - a 1:1 ratio will work.
- Separate 1/2 cup of mixture and set aside, and with remaining mixture, heat gently to no more than a simmer and whisk in Xantham gum. Remove from heat
- When gel sheets are cooled use a frosting spatula to segment into 1 1/2” x 1 1/2” squares and set aside until plating. Make sure all ingredients are well chilled before plating.
- To make foam, take reserved watermelon juice and stir in 1 1/2 tsp. soy lecithin then whisk close to the bottom of the bowl with quick short strokes to make smaller foamy bubbles. Using slotted spoon, gently lift foam out into chilled bowl and repeat until you have desired amount.
- Plating order: melon juice fluid on bottom, then watermelon cube, mango square goes diagonally on top of watermelon cube. A pinch of the carbonated sugar on top of the gel sheet, and set the foam on top of the sugar/gel ( I apply the foam table side so i can see the guests get excited and puzzled when their cocktail appetizer starts sizzling!)
- Reserve juice and leftover melon. Puree and strain remaining melon to get 2 cups of juice.
- Place 4-5 cubes each into vacuum seal bags along with about 1/2 cup of coconut rum. Seal and set aside. (NOTE: if not using a vacuum sealer, marinate in a container with enough rum to cover the melon pieces, cover and set aside at least 2 hours)
- Peel and cut mango, then puree until smooth. Strain with cheese cloth to eliminate any clumps.
- Add rum and mango liquid to small sauce pot and gently bring to boil. - Whisk in Agar Agar and remove from heat.
- Pour mixture into a sheet pan or flat plate. Make sure it is an even and thin layer. Set in fridge to cool. (I use a Silpat lining the sheet pan to ease peeling the gel sheet.
- Take the watermelon juice and the watermelon vodka and mix into small sauce pot. Be generous with vodka - a 1:1 ratio will work.
- Separate 1/2 cup of mixture and set aside, and with remaining mixture, heat gently to no more than a simmer and whisk in Xantham gum. Remove from heat
- When gel sheets are cooled use a frosting spatula to segment into 1 1/2” x 1 1/2” squares and set aside until plating. Make sure all ingredients are well chilled before plating.
- To make foam, take reserved watermelon juice and stir in 1 1/2 tsp. soy lecithin then whisk close to the bottom of the bowl with quick short strokes to make smaller foamy bubbles. Using slotted spoon, gently lift foam out into chilled bowl and repeat until you have desired amount.
- Plating order: melon juice fluid on bottom, then watermelon cube, mango square goes diagonally on top of watermelon cube. A pinch of the carbonated sugar on top of the gel sheet, and set the foam on top of the sugar/gel ( I apply the foam table side so i can see the guests get excited and puzzled when their cocktail appetizer starts sizzling!)
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