Marinated watermelon & strawberries
Marinated watermelon & strawberries with shiso, chantilly and hibiscus granita
People
For 4Preparation time
3 hoursWinery pairing
Le Rosé
INGREDIENTS
Marinated Watermelon and Strawberries
- 1/4 watermelon
- 10 strawberries
- 3 green shiso leaves
- 1 tablespoonful sugar
Chantilly
- 100ml whipping cream
- 1 tablespoonful confectioners’ sugar
Hibiscus Granita
- 200ml filtered water
- 20g dried hibiscus
- 1 tablespoonful sugar
Hibiscus Powder
- 20g dried hibiscus
Recipe
Step 1. Marinated Watermelon and Strawberries
- Hull and halve the strawberries. Roughly dice the watermelon.
- Mix everything in a salad bowl with 1 tablespoonful of sugar and 2 chopped siso leaves. Leave to marinate in the fridge for 1h.
Step 2. Chantilly
Whip the cream with 1 tablespoonful of confectioners’ sugar using a beater.
Step 3. Hibiscus Powder
Mix the hibiscus until a fine powder is obtained.
Step 4. Hibiscus Granita
- Heat the water containing the hibiscus and the sugar. Leave to infuse and then leave to cool.
- Pour the infusion into a container and put it in the freezer. Scrape the surface of the granita every 30 min for 3h.
Step 5. Plating-Up
- Put a little chantilly and some marinated watermelon and strawberries into a bowl.
- Then add the hibiscus granita. Use a sieve to sprinkle a little hibiscus powder over the cream and garnish with shiso leaves.
Mumm Le Rosé
Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.
