Recipe 04 | The Illusion
“Visual curiosity is powerful. Here, we treat watermelon like a ham — curing, smoking, and roasting it until it transforms into something savory and meaty. Paired with a feta cheese macaron, it challenges the diner’s perception of sweet and savory.”
I N G R E D I E N T S
I. WATERMELON “HAM”
- Watermelon: 2.5 kg
- Salt: 20 g
- Olive oil: 30 ml
- Thyme: 10 g
- Smoked paprika: 10 g
- Crushed pepper: 5 g
- Tarragon leaf: 2 g
II. MACARON SHELL
- Isomalt: 18 g
- Egg white powder: 13 g
- Ascorbic acid: 5 g
- Salt: 5 g
- Watermelon juice: 100 ml
- Tabasco: 5 ml
III. FETA MAYO
- Feta cheese: 250 g
- Dijon mustard: 5 g
- Grapeseed oil: 250 g
- Sushi vinegar: 100 ml
- Xanthan gum: 2 g
- Egg white: 25 g
01. TRANSFORMATION
The Watermelon Ham
Peel and quarter the watermelon. Salt and vacuum seal. Refrigerate for 24 hours. Roast at 180°C for 20 minutes, then dehydrate for another 24 hours to concentrate the texture. Cold smoke the pieces, season with smoked paprika and olive oil, and slice thinly like carpaccio.
02. CHEMISTRY
The Macaron Shell
Blend isomalt, egg white powder, ascorbic acid, salt, watermelon juice, and Tabasco. Refrigerate overnight. Whip to stiff peaks in a mixer. Pipe onto a silicone mat and bake at 100°C for 1 hour. Finish in the dehydrator for crunch.
03. EMULSION
The Feta Mayo
Blend feta, mustard, vinegar, and egg white in a Vitamix. Gradually add grapeseed oil to emulsify into a rich mayonnaise consistency. Stabilize with xanthan gum if needed.
04. ASSEMBLY
The Illusion
Pipe the feta mayo onto a macaron shell. Top with crumbled feta for texture. Take a slice of the watermelon ham and roll it into a delicate rosette. Place delicately on top. Garnish with a fresh tarragon leaf.
Unlock The Alchemist’s Codex
Enter your details below to receive the digital edition of Volume 01: Foundations of Texture & Memory