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Ponthier - Iced Quercy melon with rosemary, honey ice cream, raspberries

Iced Quercy melon with rosemary, honey ice cream, raspberries

Light rosemary cream
Milk
White chocolate
Rosemary
Sheet of beef gelatine
Single cream
300g
250g
10g
9g
400g
Boil the milk and infuse the rosemary for 10 minutes. Put the white chocolate and softened gelatine in a bowl. Pass the hot infused milk through a chinois over the chocolate and gelatine. Blend. Leave to cool and add the cream. Blend. Once cool, beat in the mixer.
Honey ice cream
Milk
Single cream
Milk powder
Muscovado sugar
Egg yolks
Atomised glucose
Stab 2000
Pine honey
1L
225g
62g
65g
135g
25g
4g
270g
Make a crème anglaise with the milk, cream, muscovado sugar and egg yolks. At 50°C, add the milk powder, atomised glucose and Stab 2000. Once the crème anglaise is cooked through, pour over the honey.
Lemon sauce
Caster sugar
Lemon zest
10g
10g
Melon coulis
PONTHIER melon purée
Egg whites
Lime juice
1000g
50g
20g
Put all the ingredients in a mixer and blend well.
Assembly
In a deep dessert dish, make a rosette of the light rosemary cream, add crushed the caramelised almonds, a few fresh raspberries and redcurrant berries. Place a quenelle of honey ice cream on top of the almonds, sprinkle with lemon sugar and add some iced melon coulis.
Variation
Iced peaches with lemon thyme, honey ice cream and fresh strawberries
Light lemon thyme cream (identical recipe to the light rosemary cream)
Honey ice cream
Lemon sugar
Fresh strawberries
Ponthier peach purée
QS
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Assembly
In a deep dessert dish, make a rosette of the light lemon thyme cream add crushed sugared almonds, a few fresh strawberries and redcurrant berries. Place a quenelle of honey ice cream on top of the sugared almonds, sprinkle with lemon sugar and add some iced peach purée.