Serves 6
Ingredients
Tomato and watermelon consommé
1kg cherry tomatoes
10ml balsamic vinegar
100ml olive oil
200ml verjus
15g salt
4 basil leaves
Watermelon chips
3g salt
100g water
10 watermelon slices, very thinly sliced
Pickled watermelon rind
100g water
20ml white wine vinegar
½ spring onion, finely diced
5g salt
5g white sugar
4 x 50g pieces watermelon rind
Tomato concassé of 2 plum tomatoes
Baobab yoghurt
100g buffalo yoghurt
10g baobab fruit pulp
2g salt
Method
Tomato and watermelon consommé
Blend all the ingredients together until smooth. Hang overnight in 2 layers of muslin cloth over a large bowl, making sure there is enough space between the muslin and the bottom of the bowl. The next day, carefully remove the solids left in the muslin cloth – there will be a clear tomato consommé left in the bowl. Blend half a water melon to a purée and leave to freeze. Once frozen, hang this in a muslin cloth over a large bowl and place in the fridge to defrost. This will produce a very clear watermelon consommé. Combine 500ml watermelon consommé with 200ml tomato consommé.
Watermelon chips
Make a brine with the water and place the slices in it for 12 hours. Drain the watermelon slices and dry in a dehydrator until dry and crisp.
Pickled watermelon rind
Place the watermelon rind together with the pickling liquid in a vacuum bag and vacuum on full. Leave for 12 hours. Drain and dry the rind. Cut into very small dice and mix together equal quantities of watermelon rind and tomato concassé.
Baobab yoghurt
Mix everything together and pass through a tamis. Serve a quenelle of baobab yoghurt and garnish with the watermelon rind/tomato. Sprinkle with some toasted baobab pulp and fennel pollen. Place a watermelon chip over it and serve with the ice cold consomme.
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