Very bold sweet-and-savory small bites: a crisp cookie, a thin layer of pâté, just-seared melon, lime whipped cream and a streak of salted caramel.
Ingredients
- 1/2 melon fresh Charentais melon
- 80 g country pâté
- 80 g sweetened whipped preparation
- 6 biscuits digestive-style shortbread cookies
- 2 tsp salted butter caramel
- 1/2 fresh lime
- a few grinds black peppercorns
- 1 pinch fleur de sel
- 6 petites feuilles fresh mint
- 10 g unsalted butter
Method
- Cut the melon into small cubes of about 1.5 cm. Keep 2 thin raw slices for final freshness.
- Heat a small skillet with the unsalted butter. Sear the melon cubes for 2 to 3 minutes over high heat, just to glaze them and concentrate their sugar without softening them completely.
- Add the salted butter caramel to the skillet, a pinch of fleur de sel and a crack of pepper. Mix for 20 seconds then turn off the heat. The melon should be glossy, not candied.
- Loosen the sweetened whipped preparation with the finely grated lime zest, 1 teaspoon of juice and a crack of black pepper. See the prepared component if making from scratch.
- Spread each shortbread cookie with a very thin layer of country pâté. You need to taste the pâté, but avoid a thickness that would overpower the melon.
- Place 3 to 4 warm melon cubes on each cookie, then a small spoonful of lime whipped preparation.
- Finish with a micro-drop of caramel from the skillet, a mint leaf, a little lime zest and a final crack of pepper.
- Serve immediately, while the cookie is crisp and the melon remains slightly warm.
Nutrition
Per serving
- Energy
- 557.7 kcal
- Protein
- 11.71 g
- Carbohydrate
- 52.81 g
- Fat
- 35.63 g
- Fibre
- 4.25 g
- Calcium
- 67.72 mg
- Iron
- 3.85 mg
- Magnesium
- 32.55 mg
