In the recent dinner party, after serving
freshly baked bread with bright green freshly pressed olive oil from Croatia, I
served this amuse bouche to clear the palette before having starter. It
is water melon with curry cocomus, sweet and juicy in the middle while the outside is creamy and slightly
spicy.
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| Amuse bouche- water melon with curry cocomus |
1. Cut water melon into cubes, keep cold in
the fridge.
2. Warm up cocomus (whole coconut blended
into a paste) slightly until just turned soft, season with salt and curry
powder.
3. Use a tooth pick to hold a watermelon
cube, dip into cocomus, place on baking paper to solidity, may need two dipping
to get a thicker coating.
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