Melon Balls in Port Wine Sauce

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Score each melon along the center all the way around with a kitchen knife in a zigzag pattern. Separate the two halves by turning them and remove the seeds.

2. Using a ball cutter, cut out a few balls from the melon flesh. Place them in a suitable bowl and pour half of the port wine over them. 3.

Scrape the remaining pulp out of the melon halves with a spoon, except for a small rim on the rind. Place the sugar in a saucepan and heat until it caramelizes. Next, extinguish with the remaining port. Add the melon pulp scraped out, the ginger powder, and the salt and heat everything together briefly. Crush the mixture and leave to cool. 4.

Wash the limes hot and cut them into thin slices. Drain the marinated melon balls, reserving the port. Fill the melon balls into the eight crowns created from the halves of the peel and add the drained port to the port sauce mold.

Place the lime slices along the inner edge of the melons.

Pour the port wine sauce over the melon balls and garnish the whole with the washed mint cut into strips.

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