March 4, 2024
Dessert Tartare (Compressed Watermelon with Passion Fruit Sphere, Basil, Lemon Cream Sauce, and Basil Oil)
Compressed watermelon (or really any fruit) intensifies its flavor and changes its texture. Here, the watermelon is made to look like a tartare complete with a “yolk” made of spherified passion fruit puree. Mango would be delicious as well, or even a combination of the two. I added a thickened cream sauce with vanilla and lemon and drizzled that with basil oil. Fresh basil and lemon zest are also in the tartare themselves. A sauce of thickened coconut milk would also be good here. The passion fruit spheres are adapted from here and the compressed watermelon from here. If you happen to have food vacuum sealer, then try this method for the compression and then you could even play around with infusion. You do not need a special spherification spoon (spoon with small holes in it that help move and transfer the spherified liquid without breaking it) but they are pretty cheap and do help a lot.
Servings: 8
Calories: 266kcal
Ingredients
Compressed Watermelon Tartare
- 2 pounds watermelon
- 4 large basil leaves cut into thin strips
- zest of 1 lemon
Passion Fruit Spheres
- 150 g passion fruit puree
- stevia glycerite to taste
- 0.5 g xanthan gum optional, thickens the puree a bit
- 1.5 g calcium lactate (1% of the solution)
- 500 g water low-calcium bottled water
- 2.5 g sodium alginate (0.5% of the solution)
Basil Oil
- 1/4 cup basil leaves packed
- 1/4 cup spinach leaves loose, optional, for color
- 1/4 cup avocado oil
- small pinch salt
Lemon Cream Sauce
- 1 1/2 cups heavy cream
- 2 tablespoons lemon juice or to taste
- stevia glycerite to taste
- pinch salt
To Finish
- edible flower petals for garnish, optional
Instructions
For the Compressed Watermelon Tartare
- Slice the watermelon 1/4-1/2-inch thick slices (just be consistent with the thickness you choose). Lay the slices onto a rimmed baking sheet lined with a silicon baking mat. Freeze overnight, covering the tray in plastic wrap.
- Next day thaw the watermelon completely and then use a second baking sheet to gently press the thawed watermelon. It will look darker and taste sweeter. Dice or mince the watermelon, discarding any seeds to make it look like a tartare.
For the Passion Fruit Spheres
- Combine the passion fruit and stevia glycerite to taste. Add the calcium lactate and blend with an immersion blender until completely dissolved. Add the xanthan gum, if using and blend again for about 1 minute, until evenly mixed in. Cover and refrigerate overnight to allow bubbles to dissipate. Next morning, portion the mixture between sphere silicon molds and freeze until solid, at least 2 hours.
- Prepare the sodium alginate bath by combining water and sodium alginate in a container that fits an immersion blender. Blend for one minute, until evenly combined and thicker. Cover and refrigerate overnight.
- When ready to make the spheres, prepare two water baths (one will be a rinse and the other will hold the finished spheres) pop a ball of the frozen passion fruit from the mold and drop it into the sodium alginate bath. Use a spoon (preferably a spherification spoon) to keep the bath moving or else the sphere will settle to the bottom and freeze to the container. Leave in the bath for 3-5 minutes, stirring the bath to keep the ball from settling the whole time. Gently transfer to the water wash bath and gently rinse the sphere before moving it to the final holding bath. Be sure to occasionally stir the holding bath water as well or the thawing spheres can stick to the bottom of the container. Repeat until all spheres, working with one or two at a time until all spheres are formed and hold in the water bath until plating.
For the Basil Oil
- Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 20 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).
For the Lemon Cream Sauce
- Stir together all ingredients and adjust sweetness and lemon to taste – it should thicken slightly from the acid. Keep chilled until serving.
To Finish
- Toss the watermelon tartare with the lemon zest and sliced basil. Using a ring mold (see note), place watermelon onto the middle of each serving plate and press down to ensure a crisp round form.
- Using the spherification spoon, transfer a passion fruit sphere to the top of the tartare. Pour cream around the tartare and drizzle the sauce with basil oil. Garnish the tartare with edible petals, if using and serve.
Notes
If you do not have a ring mold, you can make one! Using a spare can and can opener, cut both ends off the can and use the remaining cylinder as the mold. Likewise, you can cut the bottom out of a plastic takeaway container and use that resulting cylinder as a mold.
Protein:Energy Quotient [calories]: 0.05 Protein % of calories: 3%
Nutrition Facts
Dessert Tartare (Compressed Watermelon with Passion Fruit Sphere, Basil, Lemon Cream Sauce, and Basil Oil)
Amount per Serving
Calories
266
% Daily Value*
Fat
23
g
35
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
50
mg
17
%
Sodium
24
mg
1
%
Potassium
246
mg
7
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
1667
IU
33
%
Vitamin C
17
mg
21
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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