Watermelon carpaccio with mató and mint sorbet

Ingredients:

  • 1 watermelon
  • 100 g mató [Catalan cottage cheese]
  • 500ml water
  • 75 g mint
  • 75g of sugar
  • 2 sheets of gelatine
Carpaccio de síndria

Method:

1

Peel the watermelon until all the flesh is uncovered, cut it into slices less than 0.5cm thick and set aside. Meanwhile, make a light syrup with 25gr of sugar, a touch of water and set aside.

2

Scorch the watermelon on hot grill and spray the light syrup over it until it caramelises. Put it aside.

3

Boil some water and add the mint leaves, for the mint sorbet. Let them infuse for a few minutes, add the gelatine sheets and stir. Once the gelatine sheets have dissolved, crush it and freeze.
 

4

Serve the watermelon on the plate, put a few pieces of mató on top and finish with the mint sorbet and, as an option, mint leaves.

Allergens:

 Fish