Watermelon carpaccio with mató and mint sorbet
Ingredients:
- 1 watermelon
- 100 g mató [Catalan cottage cheese]
- 500ml water
- 75 g mint
- 75g of sugar
- 2 sheets of gelatine
Method:
1
Peel the watermelon until all the flesh is uncovered, cut it into slices less than 0.5cm thick and set aside. Meanwhile, make a light syrup with 25gr of sugar, a touch of water and set aside.
2
Scorch the watermelon on hot grill and spray the light syrup over it until it caramelises. Put it aside.
3
Boil some water and add the mint leaves, for the mint sorbet. Let them infuse for a few minutes, add the gelatine sheets and stir. Once the gelatine sheets have dissolved, crush it and freeze.
4
Serve the watermelon on the plate, put a few pieces of mató on top and finish with the mint sorbet and, as an option, mint leaves.
Allergens:
Fish