Cooking time: 2 min - Preparation time: 30 min - Serves: 2
Ingredients
1 melon
2 apricots
6 reines-claudes
4 tbsp. sugar
2 sprigs rosemary
Preparation:
1. Remove 4 melon balls. Blend the remaining melon flesh to make a velouté, then chill.
2. Cut the apricots into 2 and shape into 2 balls using a baller spoon. Cut your reines-claudes in 2 and remove the stones. Fill the core area with apricots. Next, reassemble the reines-claudes and skewer them on a rosemary sprig, interspersing them with melon and apricot balls.
3. Cook your skewers on your Kokko for one minute on each side, with the sugar spread next to them. When it starts to caramelize, roll the skewer in it.
4. Serve your skewers with the cold melon velouté. All you have to do now is enjoy this delicious hot/cold mixture.
