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For the dried melon tuile
2½ tablespoons (50 g) simple
syrup (see this page)
7 ounces (200 g) orange and green melon slices
For the melon sorbet
⅔ cup (125 g) superfine sugar
1½ teaspoons (7 g) super neutrose
2 tablespoons plus 2 teaspoons
(50 g) glucose powder
2 whole melons
For assembly
1 Charentais melon (or) yellow melon
1 green melon
For the melon gel
In the bowl of a blender, mix the melon, ¼ cup (60 g) of water, the
superfine sugar, and pectin NH, then pour into a saucepan and heat
to boiling.
For the lemon—verbena pepper gel
In a saucepan, heat the lemon juice with ¼ cup (60 g) of water and
the verbena pepper, then add the superfine sugar mixed with the
agar. Boil for 2 minutes. Let cool, then blend with an immersion
blender and transfer to a pastry bag.
For the granola
Preheat the oven to 320°F (160°C). Mix the oats, buckwheat, black
quinoa, red quinoa, pumpkin seeds, pine nuts, lavender honey, egg
white, and oil together and spread over a baking sheet. Bake in the
oven for 20 minutes.
For the dried melon tuile