Melón en aceite de oliva, helado de cáscara de limón y aire de tomillo

4 personas

El original sabor del melón macerado en aceite de oliva virgen extra me sorprendió gratamente cuando probé la receta del restaurador Vicente Torres


  • para el helado de cáscara de limón
  • 275 gr de azúcar
  • zumo de 5 limones
  • ralladura de 5 limones
  • 1 cucharadita de glucosa (venta en la farmacia)
  • 500 ml de nata
  • 250 ml de leche
  • para el aire de tomillo
  • 1 ramita de tomillo
  • 250 ml de leche
  • 1/2 cucharada de lecitina de soja (venta en la farmacia)
  • para el melón
  • 4 cortadas de melón
  • 1/4 litro de aceite de oliva virgen extra
  • 1/2 vaso de azúcar

El helado
Con ayuda de un acanalador (si lo hacemos con el acanalador nos aseguraremos de no tocar la parte blanca de la piel, que amarga) retiramos la piel de los limones, mezclamos el zumo, la glucosa y el azúcar, batimos hasta que el azúcar se haya disuelto, añadimos la ralladura y el resto de los ingredientes y trabajamos con la batidora. Llenamos la heladora o en su defecto lo guardamos en el congelar removiendo muy a menudo para evitar que se formen cristales.

El aire de tomillo
Hervimos la leche, dejamos infusionar el tomillo en la leche durante 10 minutos y colamos, volcamos a un vaso alto y añadimos la lecitina de soja. Inclinamos el vaso y con ayuda de un minipimer accionándolo en la parte superior para así introducir la máxima candidad de aire y formar una espuma volátil.

El melón
Cortamos 4 cortadas de melón y con ayuda de un cortapasta extraemos unas piezas, mezclamos el azúcar con el aceite virgen extra y dejamos macerar el melón.

Colocamos las piezas de melón, una bola de helado y por encima el aire de tomillo.

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