Gourmet Watermelon Delight
by Chef Kelly Lowes, Raw Gourmet La Vie
This delicious and refreshing, perfect for summer delight, will definitely grab everyone’s attention. This recipe dresses up watermelon to the nines!
Ginger Mint Matcha Frosting
2 cups coconut meat
1 ½ tbsp. ginger
¼ tsp. Himalayan sea salt
¼ cup organic maple syrup
¼ tsp. apple cider vinegar
8 drops of mint medicine flower extract
1 tsp. Foodies matcha
1 cup of firmly packed baby organic spinach
¼ cup melted coconut oil
¼ cup melted coconut butter
2 tbsp. lecithin granules (grind to powder)
Place the coconut into a Vitamix. Take a microplane grater and grate the ginger. Add the ginger, salt, maple syrup, vinegar, mint extract, matcha powder, and spinach to the coconut and blend until creamy smooth. Turn the Vitamix on low and slowly pour in the coconut oil and the coconut butter. Mix in evenly using your tamper. Add in the lecithin; evenly mix it in without over blending it. Place the frosting into an air tight container in the refrigerator for at least 4 hours.
Will last 5 to 6 days in an airtight container in the refrigerator.
½ cup chopped pistachios
½ cup of freeze dried strawberries
1 small watermelon
Take the strawberries and place them in a coffee grinder and turn them into powder. Chop the pistachios into medium-sized pieces. Take the watermelon, cut both ends off and take the skin off of it. Take an Ateco square cutter that is 2” high by 5” long and insert it into the melon. Then take a knife and cut straight down, using the sides of the cutter as a guide. You will have a nice rectangular piece of watermelon. Adjust the height to whatever you wish it to be. Use the remaining watermelon for whatever you choose. Take a pastry bag with a Wilton 1M tip. Remove the frosting from the refrigerator and let it sit out for 15 minutes. Fill the pastry bag ¾ full. Take a decorative plate and place the freeze dried strawberry powder evenly onto the plate. Dip all 4 sides and the top of the watermelon into the powder. Even it out as much as possible with your fingers. After coating the sides and the top with strawberry powder, place the watermelon into the center of the plate. Take the pastry bag and make rows of four flowers on the top. Cover the whole top.
Then place flowers in between the flowers that you just did, forming three flowers in each row. The third set of flowers will be placed on top of both previous rows, creating depth to the whole thing. Place more florets of frosting around the watermelon on the plate, using up the remaining frosting. Sprinkle the pistachios over the watermelon as well as the plate. Take the remaining strawberry powder and sprinkle that over the watermelon and the plate. Refer to the photo if needed for decoration.
Created for A Taste For Tea by Chef Kelly Lowes,
Raw Gourmet La Vie, recipe and photos.