Balled Watermelon and Strawberries
Chef: Jordan Herigstad
1 Fresh Watermelon
2 Pints Fresh Strawberries
1 Tbsp. Watermelon Vanilla Syrup
1 Tbsp. Powdered Sugar
3 Mint Leaves
With a Mellon Baller or small “disher”, Scoop out 5 balls of watermelon. Place in freezer for about 10 minutes before plating to firm.
Run strawberries through a juicer. Once juiced, Foam will have risen to the top of the juice.
Using a ladle, carefully skim the foam from the top and place in a container and seal with a lid. Place foam in the freezer for about an hour until it is fully frozen.
With the same size melon baller, scoop out 5 balls of the strawberry foam and place on to a chilled tray, cover and back in the freezer until you are ready to plate.
Using a chilled bowl, begin arranging the watermelon and strawberry foam, stacking on top of each other.
Spoon the watermelon syrup onto the arrangement. Top with fresh mint leaves and Powdered sugar!