SERVES 6
This fragrant sorbet is served in hollowed-out melons decorated with raspberries and elegant chocolate curls. Cancaloupe melon is recommended, but if unavailable other melon varieties may be used; adjust the sugar depending on the sweetness of the melon.
SUGAR SYRUP
400 g (14 oz) sugar
400 ml (14 fl z) water
2 cantaloupe melons, 750 g (1.5 lb) each
175 g (6 oz) plain chocolate, cut into small pieces
225 g (8 oz) raspberries
EQUIPMENT: Ice cream maker Chill a mixing bowl in the freezer for the sorbet.
Prepare the syrup: combine the sugar and water in a small saucepan. Bring to the boil over low heat, stirring. Boil for 1-2 minutes. Cool over ice.
To steady the melons while cutting them, fit each into a bowl or charlotte mould, leaving the top half of the melon protruding above the top of the bowl. Then, cutting deep into the melons in a zigzag pattern, cut all the way around with a paring knife so that you can remove the top halves. (See the photograph above) Scrape out and discard the seeds and fibres from both halves of the melons. Scoop out the flesh with a spoon. Purée the flesh and juice in a blender or food processor. Freeze the shells.
Whisk the melon purée with the cooled syrup. Transfer to the ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to the chilled bowl and freeze for about 1 hour, until firm.
Prepare the chocolate curls (see technique photographs): bring 2.5-5 cm (1-2 inches) of water to simmering point in a medium saucepan. Put the chocolate into a medium, heatproof bowl and set it over the pan of simmering water. Leave it to stand without stirring until the chocolate has completely melted. (If stirred, the chocolate will become stiff and unworkable.) Remove the bowl from the simmering water and beat the chocolate vigorously until smooth and shiny. With a palette knife, spread the chocolate 3 mm (1/8 inch) thick on a marble surface or a baking sheet. When the chocolate is firm but not brittle, hold the palette knife at an angle and scrape it away from you along the surface of the chocolate to make curls. (If the chocolate becomes too hard to curl, scrape it off the surface and melt it again. Beat and repeat the process.) Set the curls aside.
To serve, place the frozen melon shells on a serving platter. Fill with scoops of the sorbet, mounding the scoops well above the sides of the melons. Decorate the sorbet with raspberries and chocolate curls.