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This month's recipe:

Poached cantaloupe in white port, Brittany sable and melon sorbet

Created by Anthony Ekizian, Head Chef at BNP Paribas, London

a plate with round sable topped with 6 small balls of melon, then one big ball of sorbet, and finally with a tuile and sprig of mint

Poached cantaloupe in white port, Brittany sable and melon sorbet

Market and Method

For the melon sorbet

Melon Puree 500g
Stock syrup 250g

Brittany biscuit

Baking powder 10g
Flour 300g
Icing sugar 225g
Butter 375g
Yolks

Mix the butter and sugar until creamy then add the yolks slowly follow by the flour and baking powder.
Cook at 175c in ring mould.

Marinated melon

Fresh melon Parisian balls (5 per person)
Vac-pac 24hr with quality white port

Melon Jelly

melon puree 250ml
Agar-agar 9g

Put the melon puree and agar-agar in a thermomix and blend at 65 degrees until the agar-agar is well incorporated and starting to jellify.
Pour in a small tray and let it set.
With a square mould, cur squares of melon jelly.

Orange tuile

Orange juice 200g
Butter 200g
Flour 80g
Caster sugar 100g
Grated orange zest 2

Mix the butter and sugar together, add the orange juice, zest, then the flour.
Bake at 165c for 10 minutes

Berry sauce

Wild berries puree 500g
Caster sugar 150g

Boil ingredients for 5 minutes, blend, pass through chimois and chill in the fridge.
Mix the butter and sugar together, add the orange juice, zest, then the flour.

Top with a tip of mint

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