- Quarter the melon: one quarter will be used for the fritters, one quarter for the jam, and half for the tart.
Quercy melon fritters
- Prepare the fritter batter by combining the flour, beer and one egg.
- Dissolve the yeast in 2 tsp. warm water and add it to the batter. Let rest.
- Take one quarter of the melon and scoop out balls using a melon baller, or cut it into cubes. Coat them in the batter and fry in 190° C (375° F) oil until nicely browned. Drain and sprinkle with sugar.
Quercy melon jam
- Cut one quarter of the melon into cubes and weigh them. Add sugar equal to half the weight, and cook over low heat. Infuse half the chopped basil in 100 ml cream, bringing to a boil.
- Once cooled and strained, whip the remaining cream with the infused cream.
- Fill glasses one-third full of jam, the remaining two-thirds with cream.
Quercy melon tart
- Take half the melon and slice it.
- Prepare a syrup with 250 g each of water and sugar. Place the melon slices in the syrup, add the 100 ml white Floc de Gascogne. Bring to a boil, cook over low heat for 10 minutes, covering with plastic wrap. Let cool.
- Roll out the short pastry. Cut into rectangles and bake them for approximately 10 minutes in a 200° C (400° F) oven, then reduce the heat to 170° C (325° F) and bake 10 minutes longer. Remove from the oven and cover with melon slices.
Arrange the plates as desired.
A recipe from Sandrine Echenne and Christelle Pharamond
Lycée des Métiers de l'Hôtellerie et de Tourisme d'Occitanie, Toulouse
Collaboration: Institut régional de la qualité agro-alimentaire de Midi-Pyrénées
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