Watermelon, Cucumber, Feta & Honey Verrine

A verrine is simply a small glass that contains a layered dish, usually an appetizer, salad, or dessert rather than a beverage. The artistry in these dishes lies in the beautiful patterns you can achieve through layering elements of different colors or textures.

In this verrine, different fruits, vegetables, and even a gelatin are put together to make a brightly colored and refreshing appetizer.  I typically serve this as part of a broader watermelon tasting menu along with infused and compressed cubes and a sorbet.

The gelatin can be made up to five days in advance and the verine, minus the mint garnish, can be made a day in advance.

For other delicious and beautiful summer recipes check out my innovative ham and melon tasting menu.

 

Ingredients:  Serves 8

• 100 g water
• 5 g powdered, unflavored gelatin
• 100 g honey
• 5 g fresh mint, minced
• 4 g Kosher salt (divided)
• 1 ripe Anjou pear
• 10 g fresh lemon juice
• 1 cucumber
• 100 g crumbled feta cheese
• 400 g watermelon, cut into small dice
• 32 small mint leaves, for garnish

 

Preparation

Gelatin

• Pour the water in a small bowl and sprinkle the gelatin over top; let rest for 5 minutes to soften
• Melt the honey in a small pot over medium heat.  Add the water and gelatin mixture and stir to completely dissolve
• Add the mint and 2 g salt and stir to distribute.
• Pour the mixture in a small 4 in square baking dish or tupperwear container and refrigerate until firm

 Assembly

• Halve the pear and cut 8 thin quarter pear slices to be used for garnish.  Cut the remainder of the pear into small ¼ inch dice.  Toss the dice and slices with the lemon juice.
• Chop the cucumber into 1/8 inch thick quarter moons and toss with 2 g of salt
• Cut the gelatin into ¼ inch dice and remove it from the baking dish
• Evenly divide the pear between each of 8 verrine or other small glasses.
• Repeat with the cucumber, gelatin, feta, and watermelon.
• Top each glass with a pear slice and 4 miniature mint leaves.
• Refrigerate for at least 20 minutes and up to one day before serving.