Recipes

Honeydew melon with tarragon syrup, lemon sorbet and fennel fries

Ingredients

(4 persons)
2 ripe sweet melons
The juice of a lemon or a lime
4 tarragon leaves
A little fennel

Tarragon Syrup
75 g fresh tarragon (leaves of approximately 2 bunches)
0.9 dl water
110 g sugar

Preparation

• Halve the melon and remove the seeds with a spoon.
• Make little melon balls from the pulp of the fruit.
• Blend the remaining pulp of the melon in the blender with the rest of the ingredients.
• Arrange the melon balls in a round, deep dish. Pour the melon foam around them and decorate with a spoonful of tarragon syrup. Cut the fennel into very thin slices, fry them and stand them up on the melon foam.
Tarragon Syrup

• Blanch the tarragon leaves for 1 minute.
• Cool them with cold water.
• Boil the water with the sugar until caramelised. Allow to cool before mixing with the tarragon.
• Blend the mixture in the blender and leave to cool in the fridge.

Master Chef: Angélique Schmeinck
Photo: Henk Dijkman, Holland.

Mrs. Angélique Schmeinck, one of the two master chefs in the Netherlands, will experiment with flavours and aromas at TasteXperience, to be staged on S&G’s stand at Fruit Logistica (Hall 21/ C-03) next 7-9 of February. Angélique will create a special combination of products and will experiment with taste: “we are going to show people how seductive a tomato or any other vegetable can be, and we will inspire them with an experience in taste, showing them what you can do with different fruits and vegetables”. If you like melons, try this sparkling dessert!

Angélique Schmeinck has been cooking at the highest level for years. She has managed a restaurant with one Michelin star and is well-known for the surprising dishes that she cooks on television. "Swinging in the Kitchen" is the most recent of her four books, following "A Mouthful of Art" (2001), “The Chocolate Book” (1993) and “Le Grand Dessert” (1988). The master chef presents Tasting Intermezzos, Inspiration Workshops, Culinary Jam Sessions and other productions with her own company, including the spectacular Culi-Air®, in which she uses a hot air balloon as a convection oven to prepare a dinner.