Heaven Sent
melon, soft, juicy
honeydew
butter
basil
peach
calvados
w/ vanilla wafer + honeydew basil gel
Recipe
37.5ml butter calvados
15ml basil vodka
7.5ml peach liqueur
60ml honeydew juice
30ml water
7.5g sugar
0.75g citric acid
0.15g salt
Butter Calvados
Melt 200g of butter, pour into 1L of calvados. Refrigerate for 48hours. Strain through a filter.
Basil Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid; run on low until ascorbic is dissolved.
Add 100g of basil leaves and pulse the blender until the leaves start to shred, then run on high for 30 seconds.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter. Do not squeeze contents of the filter, this will cause it to become cloudy.
Honeydew Juice
Discard seeds and rind. Add the fruit to a blender with 12g of ascorbic acid and 10ml of pectinex-ultra SPL per liter. Blend to create a puree. Let stand at room temperature for 2 hours, use saran wrap on the puree to limit contact with air.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Honeydew Basil Gel
First make basil water:
In a blender add 500ml of water with4g of ascorbic acid; run on low until ascorbic is dissolved. Next add 20g of basil leaves and pulse the blender until the leaves start to shred then run on high for 30 seconds. Strain through a filter.
In a container, add 300ml of honeydew juice, 200ml of basil water and 40g of Ultra Sperse 3. Immersion blend on high for 30 seconds.
Turn off and scrape down the sides with a spatula, then run on high for another 30-60 seconds.
Avoid lifting the blender out of the liquid to avoid adding unnecessary air bubbles to your gel.
Transfer the gel to squeeze bottles and store refrigerated. If after a couple days your gel turns into liquid again, that means it wasn't blended well enough initially and needs to re-done.
