Melon Namelaka

To prepare the melon namelaka, first clean the melon: cut off the rind 1 and remove the central seeds 2. Cut the flesh into cubes 3.

Transfer the melon into a saucepan and add the sugar 4, then cook over medium heat for about 10 minutes. After this time, blend the cooked pulp with an immersion blender 5 to obtain a smooth sauce 6.

Soak the gelatin sheets in cold water for 10 minutes 7. In a saucepan, heat the cream 8 with the addition of vanilla extract 9.

Once hot, turn off the heat and add the white chocolate pieces 10. Stir 11 and also incorporate the melon pulp 12.

Finally, add the drained and squeezed gelatin 13. Stir with the whisk 14 until completely dissolved 15.

Transfer the cream to a shallow bowl 16 and let it cool, then cover with cling film in contact 17. Place in the fridge for 6 hours. In the meantime, prepare the praline almonds: take a pan, preferably steel, and pour in the sugar and almonds 18.

Cover with water 19, turn on the heat to medium-low, and start stirring 20: at first, the water and sugar mixture will be very liquid, then it will start to boil and finally crystallize forming a coating around the almonds 21.

At this point, slightly lower the flame and continue stirring until the sugar starts to caramelize and take on a dark amber color 22. Pour the almonds onto a baking sheet lined with parchment paper 23 and let them cool. After the resting hours in the fridge, retrieve the cream and transfer it to a piping bag with a smooth nozzle 24.

Distribute dollops of cream on the serving plate 25 and garnish with praline almonds 26 and julienne mint. Your melon namelaka is ready to be enjoyed 27!