- 2 ripe Cavaillon cantaloupes
- 2 cups beef aspic (50 cl)
- 5 teaspoons black peppercorns (20 g)
Instructions
Step 1: Cantaloupe and Beef Aspic
Coarsely grind the black peppercorns, strain through a tamis, and recover only what remains at the surface.
Slice the melons in two, and remove the seeds. Peel the four halves completely, making sure they keep their half-moon shape. Next, finely slice them lengthwise.
Step 2: Plating
Reconstitute the half melons in large, chilled soup plates. Cover with a thin coating of richly flavored beef aspic, season with the coarsely ground black pepper, and serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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