Summer Culinary Lab in Session

We're wrapping up another summer of culinary trial/error in Saugatuck, Mich. Some new favorite ingredients: Black Garlic; Truffled Dwarf Peaches (hold over from last summer); Basque Ardi Gasna Cheese; Colatura Alici Anchovy Extract; La Quercia Pancetta; as well as others. I will be back in St Louis by Labor Day, but here is a favorite new summer palate cleanser before I go:

Kaffir Lime-Melon “Shooters” with Coconut Chantilly

Ingredients:                                                        Qty.\Weight         

Cantaloupe, Peeled/Seeded/Diced                                  1 medium

Fresh Lime Juice                                                         4 limes

Simple Syrup, (1/2 water/1/2 sugar)                              1 1/2 cups

Kaffir Lime Leaves (fresh or frozen)                             2

Coriander Seeds (cracked)                                           15

Green Cardamom pods (cracked)                                  5

Coconut Milk                                                              1 cup

Heavy Cream                                                              1/2 cup

Spring roll wrappers                                                    4 sheets

Eggs, beaten                                                                        1

Oyster sauce, Hoisin sauce or soy sauce                        1 Tablespoon

Sesame Seeds (Black and White)                                   as needed

Preparation Procedure:  Preheat oven to 325.

Bring simple syrup, lime leaves, coriander and cardamom to boil.  Remove from stove and allow to steep 30 minutes to one hour.  Strain and chill.

Meanwhile beat heavy cream in mixer until peaks start to form, fold in coconut milk and mix until thick.  Refrigerate.

When syrup is cold pour over melon and lime juice in blender and blend until smooth.  Refrigerate.

Brush springroll wrappers (cut in an appealing shape) with egg wash mixed with oyster sauce or hoisin or soy.  Sprinkle with sesame while still wet.

Lay out on silpat or parchment lined sheet pan, cover with sheet of parchment or another silpat.  Bake 10-15 minutes until brown.

Fill shot glass 2/3 full of melon soup, top with dollup of cold coconut chantilly and garnish with sesame wafer.