Melon balls and Muscat de Lunel in jelly, accompanied by a glass of Muscat de Lunel
Preparation: 20 minutes. Serves 8.
Ingredients
1/2 liter water, 175g sugar, 25g gelatin, zest of 1/2 orange,
zest of 1/2 lemon, 5 mint leaves,
175cl Muscat de Lunel
Preparation
Scoop the seeds out of the melon and cut into small squares or balls (if you have a melon baller).
Put the melon to soak in the muscat while you prepare the jelly. Soften the gelatin in the cold water for 5 min, then drain well. Boil the water and sugar, then add the softened gelatin to the mixture. Add the zest and mint and leave to infuse for about 10 min. Strain, allow to cool, then add the Muscat.
Arrange the melon balls with a few raspberries for color in a cocktail glass, then pour the jelly mixture on top.
Leave in the fridge for at least 2 hrs. Serve chilled.
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