Home Recipes Watermelon tataki

Watermelon tataki

with goat cheese crème brulee and macadamia

Ingredients

For 10 servings

Crème brûlée

350 g fresh goat’s cheese

200 g Debic Culinaire Original 20%

10 g cane sugar

Macadamia purée

200 g macadamia nuts

30 ml sunflower oil

1 g sea salt

Watermelon tataki

¼ watermelon

sea salt

Watermelon granita

¼ watermelon

2 limes

Macadamia crumble

150 g macadamia purée

40 g icing sugar

50 g maltodextrin

Garnish

50 g macadamia nuts, roasted

Preparation

Crème brûlée

Mix the goat’s cheese with the Debic Culinaire Original until smooth in the food processor and transfer to a suitable container.

Leave to set in the refrigerator.

Macadamia purée

Roast the macadamia nuts briefly in the oven and puree with the sunflower oil and sea salt in a food processor.

Watermelon tataki

Cut the watermelon into thick slices and vacuum with a little sea salt in a vacuum bag, so that the melon turns a nice dark red colour.

Leave to marinate for 12 hours in the refrigerator.

Then cut into equal pieces.

Watermelon granita

Mix the remaining watermelon in the blender until smooth and mix with the lime juice and zest.

Pour into a stainless steel container and place in the freezer.

Stir every 15 minutes with a fork to form a granita, then cover well and store in the freezer.

Macadamia crumble

Mix the maltodextrin with the icing sugar and add the macadamia puree until a crumble forms.

Bake in the oven at 180°C for 6 minutes until crispy and store in a sealed container.

Assembly

Arrange the macadamia puree on the plates.

Brown the watermelon using a cook's blowtorch and cut into equal slices.

Arrange on top of the puree.

Make a quenelle of the goat’s cheese using a warm spoon and place next to the watermelon.

Sprinkle the quenelle with cane sugar and brown using a cook’s blowtorch.

Finish the dish with the crumble, granita and chopped macadamia nuts.

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