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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love elegance. I hate simplicity for the sake of one's lack of aspiration to go the extra effort. Though simplicity can be appreciated as that in a sponge cake dusted with powdered sugar. Chef well done, and what splendid magnificent art of creation, thank-you - I look forward to purchasing your Chef's Book in the near future. Ingredients:
sugar dough |
1 cup butter |
1 cup powdered sugar |
8 oz egg yolks |
1 cup flour |
3 oz baking powder |
vanilla curd |
1 qt cream |
10 oz egg yolks |
1 vanilla bean |
4 gelatin sheets |
7 oz sugar |
32 melon balls |
32 cantaloupe balls |
32 watermelon balls |
Directions:
1. To Make Sugar dough
2. In a mixing bowl, mix butter and sugar until creamy, then add egg yolk, flour and baking powder and stir to combine.
3. Refrigerate dough for one hour.
4. On a flat surface, roll out the dough and cut out eight 3” rounds.
5. Place on baking sheet and bake in oven at 350° F for 7 minutes.
6. Remove and allow to cool down.
7. To Make Vanilla Curd
8. In a saucepan, bring cream to a boil with vanilla bean.
9. In a mixing pan, pour vanilla-cream mix over egg yolk, stir well, then pour the mix back into saucepan and cook until thickened.
10. Remove from stove, add gelatin, and stir well.
11. Chill and refrigerate.
12. [section] To serve [/section
13. Pipe a dollop of vanilla cream onto each sugar dough.
14. Arrange 4 melon, 4 cantaloupe and 4 watermelon balls on top of each vanilla curd and serve.
15. Credits:
16. Biltmore Executive Pastry Chef Olivier Rodriguez
17. Photo is from the url below along with the recipe:
18. url: /cookbook/Summer_Melon_Tart.asp
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