Dehydrated, shoyu marinated watermelon with a rind mostarda. Separated watermelon stock and herb oil with dots of agar-agar-set habanero and orange gel. Vadouvan, clarified butter sabayon and pickled veg in the second iteration.
If you want to give this a wack, the watermelon took about 7hrs at 200F in my oven and came out okay. Rind mostarda was fantastic and added a key textural diversity to each dish (It’s under the flesh in iteration 2). The vadouvan spice I made had a bit too much turmeric in it…
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Dehydrated, shoyu marinated watermelon with a rind mostarda. Separated watermelon stock and herb oil with dots of agar-agar-set habanero and orange gel. Vadouvan, clarified butter sabayon and pickled veg in the second iteration.
If you want to give this a wack, the watermelon took about 7hrs at 200F in my oven and came out okay. Rind mostarda was fantastic and added a key textural diversity to each dish (It’s under the flesh in iteration 2). The vadouvan spice I made had a bit too much turmeric in it…