Yield: 1 servings
|¼ cup||Triple sec|
|1 cup||Heavy cream|
|2 tablespoons||Watermelon juice|
|2 tablespoons||Triple sec|
|3 cups||Watermelon; seeded and diced|
|2½ cup||Melon puree; (approximately 3|
|; cups watermelons,|
|; seeded, diced,|
|; pureed, and|
|; strained until|
|1½ cup||Tequila syrup|
|¼ cup||Melon juice|
|4 tablespoons||Melon; (red and yellow),|
|; diced, for garnish|
|1 tablespoon||Triple sec|
|1||Lime blanched in tequila syrup; Zest of|
TRIPLE SEC WHIPPED CREAM
Make tequila syrup: Combine all syrup ingredients. Place on medium heat until sugar dissolves. Chill until cold.
Make triple sec whipped cream garnish: Combine whipped cream ingredients and beat to stiff peaks. Pipe rosettes on waxed paper-lined pan. Freeze.
Make soup: In a food processor place 3 cups of watermelon. Pour out excess juice and reserve. Puree watermelon until smooth. In a bowl combine the melon puree, the reserved juice, 1½ cups tequila syrup, ¼ cup tequila, juice of two limes and chill. In another small bowl combine 4 tablespoons diced melons for garnish, 1 tablespoon triple sec, and lime zest and chill.
To serve, place whipped cream garnish in the bottom of a Kosher salt-rimmed bowl or glass. Pour 6 ounces of soup into the bowl or glass. Garnish with 1 tablespoon of the diced melons and sprinkle with salt.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 2553 Calories (kcal); 90g Total Fat; (40% calories from fat); 9g Protein; 291g Carbohydrate; 326mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 ½ Fruit; 17 ½ Fat; 13 ½ Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9375 Converted by MM_Buster v2.0n.