Oven-roasted melon wedges cooked until caramelized, brushed with a honey-soy-ginger glaze, and served warm over a quick fresh ginger and lime granita. Hot-and-cold, sweet-and-savory, the ginger speaks twice.
Ingredients
- 1 piece cantaloupe (very ripe)
- 60 g fresh ginger
- 2 tbsp runny honey
- 2 tbsp soy sauce
- 30 g unsalted butter
- 2 pieces lime
- 80 g light brown cane sugar
- 400 ml water
- 1 tbsp white sesame seeds
- 500 g ginger-lime granita
Method
- Prepare the ginger-lime granita (see prepared component), ideally the day before or the morning of.
- Preheat the oven to 220 °C. Cut the cantaloupe in half, seed it, peel it, and cut it into large, even wedges.
- Peel the remaining fresh ginger and grate it finely.
- Melt the butter in a small bowl with the honey, soy sauce, and half of the grated ginger: this is the glaze.
- Arrange the melon wedges on a parchment-lined baking sheet, brush them generously with the glaze, and bake.
- Roast the melon, brushing it with the glaze once or twice, until the edges are golden and slightly caramelized, and the flesh is tender in the center.
- While roasting, toast the sesame seeds in a dry skillet until they are blonde and fragrant.
- Remove the granita from the freezer and scrape it one last time with a fork to fluff the crystals.
- To plate: place a layer of very cold granita in shallow bowls or coupes, set one or two warm roasted melon wedges on top, and drizzle with the cooking juices from the baking sheet.
- Finish with the remaining freshly grated ginger, the toasted sesame seeds, and a few lime zests.
Nutrition
Per serving
- Energy
- 315.2 kcal
- Protein
- 5.66 g
- Carbohydrate
- 55.53 g
- Fat
- 8.31 g
- Fibre
- 4.64 g
- Calcium
- 55.53 mg
- Iron
- 0.74 mg
- Magnesium
- 28.24 mg