I had noticed here and there (Elle à Table  and surely in some foodblogs) cooked melon. For me the melon was always in its natural state, as dessert or starter (with ham or porto), fruits salad, recently in a cocktail (in icecream as you can tell me). It is the book Elle à Table which offers a recipe for pistachio crumble melon and apricots. The apricots are not my thing (and I had not). I followed part of their recipe, and I took a basic crumble dough from the book « So crumble! » Julie Schwob.

Well done … the melon is good! Except I thought it lacked a bit of acidity (which should be brought by the apricots in the first recipe). But I had mulberries! I bought some before the holidays and they were waiting quietly in the freezer, in theory to make macaron. Result is that the mix of melon and mulberries was perfect (just ask my son!). I made my pictures and now I give you the recipe. In the crumble (heavily modified from the book So crumble!) I added pistachio flour. For those who do not have some complete with powdered almonds. Note also, it is possible that you need to add sugar if your melon is not sweet enough.

Crumble melon and mulberries

• 1 melon
• 200g mulberries
• 20g butter
• 2 tbsp sugar
• for the dough:
• 90g salted butter soft
• 90g flour
• 60g almonds
• 45g flour Pistachios
• 90 g sugar

1. Prepare the dough: In a bowl sift the flour, add the sugar, almonds and pistachios and butter cut into pieces. Work the dough with your fingertips until the mixture becomes crumbly. Keep refrigerated.
2. Preheat oven to 180 ° C.
3. Take the flesh of the melon and cut into cubes (2 cm).
4. In a frying pan over high heat, melt butter, add sugar and pieces of melon. Sear for 2-3 minutes.
5. Put the pieces of melon and juice in a baking dish.
6. Sprinkle with the crumble dough.
7. Bake for 25-30 minutes (the crumble should be golden).
8. Cool and add the mulberries.
9. In the original recipe is advisable to taste warm. For me I prefer the crumble very fresh!

Crumble de melon et mures

• 1 melon
• 200 g de mures
• 20 g de beurre
• 2 c.à s. de sucre
• pour la pate:
• 90g de beurre demi sel mou
• 90 g de farine
• 60 g de poudre d’amandes
• 45 g de farine de pistaches
• 90 g de sucre

1. Préparation de la pate: dans un saladier tamiser la farine, ajouter le sucre, poudre d’amandes et de pistaches et le beurre coupé en morceaux. Travailler la pate du bout des doigts jusqu’à ce que le mélange devienne sableux. Réserver au frais.
2. Préchauffer le four à 180°C.
3. Prélever la chair du melon et couper la en cubes (2 cm).
4. Dans une poele, sur feu vif, faire fondre le beurre, ajouter le sucre et les morceaux de melon. Laisser saisir pendant 2-3 minutes.
5. Verser les morceaux de melon et le jus dans un plat à gratin.
6. Parsemer du crumble.
7. Enfourner pour 25-30 minutes (le crumble doit etre doré).
8. Laisser refroidir et ajouter les mures.
9. Dans la recette originale on conseille de déguster tiède. Pour ma part j’ai préféré le crumble bien frais!

la recette fait partie du concours KiKiVeuKiVienKuisine KKVKVK #36 organisé par M du très joli blog jedisM.

Crumble melone e more

• 1 melone
• 200 g more
• 20g di burro
• 2 cucchiai di zucchero
• Per la pasta:
• 90g di burro salato morbido
• 90g di farina
• 60g di mandorle
• 45g farina di pistacchi
• 90 g di zucchero

1. Preparare la pasta: In una terrina setacciare la farina, aggiungere lo zucchero, le mandorle e pistacchi e il burro tagliato a pezzetti. Lavorate la pasta con la punta delle dita fino a quando il composto diventa sabbioso. Conservare in frigo.
2. Preriscaldare il forno a 180 ° C.
3. Prendete la polpa del melone e tagliate a cubetti (2 cm).
4. In una padella, a fuoco alto, sciogliere il burro, aggiungere lo zucchero e pezzi di melone. Rosolare per 2-3 minuti.
5. Mettete i pezzi di melone e il succo in una pirofila.
6. Aggiungere il crumble.
7. Infornare per 25-30 minuti (il crumble deve essere dorato).
8. Raffreddare ed aggiungere le more.
9. Nella ricetta originale si consiglia di assagiare caldo. Per parte mia preferisco il crumble molto fresco!

A drink that means summer, refreshing…simply melon mixed with mint. Another kind of fruit association with aromatic plants. You can enjoy it before or after lunch/dinner…actually any time of the day!

Enjoy your holidays !

Melon and mint in a drink

• 1 melon (cold)
• 6 mint leaves

1. Cut the melon in half and take away the seeds. Peel it and put the pulp in a blender.
2. Wash the mint leaves. Add it i the blender.
3. Mix until it gets liquid.
4. Serve it cold possibly!

Boisson de melon et menthe

• 1 melon
• 6 feuilles de menthe

1. Couper le melon en deux. Lever les pépins. Peler le melon et mettre la pulpe dans un blender.
2. Laver les feuilles de menthe et les ajouter au blender.
3. Mixer jusqu’à ce que la consistance soit liquide.
4. Servir bien frais!

Bevande di melone e menta

• 1 melone
• 6 foglie di menta

1. Tagliare il melone in due e togliere i semi. Mettere la polpa in un frullatore.
2. Lavare le foglie di menta e aggiungerle al melone.
3. Frullare finché la consistenza sia liquida.
4. Servire ben fresco!

Panna cotta col melone e passata di fico d’India  

« Are you going to bake again??!! » asked me the centurion. « No…. I am trying a recipe to save the melon » I answered. Unfortunately or fortunately the melon I got last time turned out to be a little tasteless. Taking advantage of this and still on my hunger after seeing the blog il ricettario d’Anna (so many beautiful pictures and recipes), I though about using the melon in a panna cotta recipe (because I was also somehow requested to use less the oven…isn’t ) and to add a coulis with a left over of frozen homemade prickly pears juice! (the mix of this two fruits seemed a good combination, at least for me).

I give you the recipe I did. I added some gelifiant agent (not too much according to me but it was the first time I was using it) thinking that the coulis would be too liquid. It turned out to be quite solid, thus for my part I won’t add this next time! 

English table:

(10 ramekins)

Melon panna cotta:

• 500 ml of liquid fresh cream
• 1 melon
• 110 g confectioners’ sugar (adapt it to the taste of the melon!)
• 12 g of gelatin (as gelatin sheets)

1. Put the gelatin in cold water
2. Wash and peel the melon. Slice it in small pieces
3. Pour the cream in a pot. Add the melon and the sugar. Mix with a blender and boil it up.
4. At the first boils take it out from the fire, add the gelatin and mix.
5. Pour in the ramekins and let cool down in cold water
6. Put in the fridge for at least 2-3 hours

homemade prickly pears coulis:

•  500 ml of homemade pickly pears juice
• 90 g sugar in powder
• 1 tablespoon of fruttapec (*)

1. Boil up the juice
2. Add the sugar, the fruttapec and mix with the blender. Let it cool down
3. Pour the coulis on the cold panna cotta and put back to fridge for at least 1 hour 

Fruttapec is the equivalent of vitpris (in France), a gelifiant agent for marmelade.  

 A la table française:

10 ramequins:

Panna cotta au melon:

• 500 ml de crème fraiche liquide
• 1 melon
• 110 g de sucre glace (à adapter en fonction du gout du melon!)
• 12 g de gélatine (en feuilles!)

1. Placer la gélatine dans de l’eau froide
2. Laver et éplucher le melon. Le couper en petits morceaux
3. Verser la crème dans une casserole. Ajouter les morceaux de melon et le sucre. Mixer pour réduire en purée le melon. Porter à ébullition
4. Aux premiers gros bouillons retirer du feu, ajouter la gélatine et mixer
5. Verser dans les ramequins. Les placer dans de l’eau froide
6. Placer au réfrigérateur

Coulis aux figues de Barbarie:

•  500 ml de jus de figues de Barbarie
• 90 g de sucre en poudre
• 1 c. à soupe de fruttapec (*)

1. Porter à ébullition le jus de fruits
2. Ajouter le sucre, le fruttapec et mixer.  Laisser refroidir le mélange
3. Verser sur les panna cotta quand elles se sont solidifier et replacer au frigo pour une heure

Fruttapec est l’équivalent du vitpris en France. C’est un agent gélifiant en poudre pour les confitures.

La tavola Italiana:

Per 10 coppette

Panna cotta col melone:

• 500 ml panna fresca liquida
• 1 melone
• 110 g zucchero a velo (addatare secondo il gusto del melone)
• 12 g gelatina (come foglie di gelatina!)

1. Mettere la gelatina nell’acqua.
2. In una pentola frullare insieme la panna, il melone e lo zucchero. 
3.  Togliere dal fuoco al primo bollore.
4. Aggiungere la gelatina e mischiare.
5. Mettere nelle coppette, e mettere nell’acqua fredda.
6. Quando la panna è fredda lasciare nel frigo per almeno 2-3 ore prima di servire.

 Passata di fico d’India:

• 500 ml succo di fico d’India
• 90 g zucchero a velo
• 1 cucchiaio fruttapec 

1. Mettere a bollire il succo di fico
2. Aggiungere lo zucchero e il fruttapec. Lasciare raffreddare.
3. Versare sulla panna cotta fredda e rimettere nel frigo per un ora