Carrot with watermelon
10 servings
15 minutes
Carrot and watermelon is a refined and refreshing dessert that combines an unexpected blend of flavors and textures. Its history is not tied to traditional cuisine but rather represents a modern culinary experiment. The base of the dish is juicy watermelon flesh soaked in a rich carrot-raspberry sauce with a hint of lemon's acidity. Creamy guacamole adds velvetiness while spicy chili pepper gives a zesty touch. Ponzu vinegar and olive oil highlight the freshness and depth of flavors, making each bite a true gastronomic experience. This dessert is perfect for summer evenings when one craves something unusual and light. Garnished with sorrel, it not only pleases the eye but also offers harmony of vibrant flavors by uniting sweetness, acidity, and mild spiciness in a single ensemble.
1
Mash the raspberries to a puree consistency, pour in the carrot juice, mix and let it steep for an hour.
- Raspberry: 100 g
- Carrot juice: 200 ml
2
Strain the juice, add lemon juice and a bit of sugar if needed. Thicken with xanthan.
- Lemon juice: 5 ml
- Xanthan: 1 g
3
Cut the avocado in half, remove the pit, and peel it. Chop the avocado flesh finely, add lime juice, olive oil, crushed chili pepper, and apple puree, and mix. Salt to taste.
- Avocado: 1 piece
- Lime juice: 5 ml
- Olive oil: 30 ml
- Chili pepper: 0.5 piece
- Applesauce: 50 g
- Salt: to taste
- Ground black pepper: to taste
4
Cut the watermelon flesh into slices 1.5–2 cm thick, then cut out small cylinders using a cookie cutter.
- Watermelon: 500 g
5
Place sliced watermelon on a plate, drizzle with ponzu sauce and olive oil, and sprinkle with salt. Pour carrot-raspberry water around the watermelon, place guacamole on the edge, and garnish with sourness.
- Ponzu sauce: 100 ml
- Olive oil: 30 ml
- Salt: to taste
- Carrot juice: 200 ml
- Raspberry: 100 g
- Wood sorrel: to taste