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Recipe: Watermelon Consomme With Black Pepper and Olive Oil Sorbet
Posted: August 13, 2009
page 13 of 13
13. For each dish, cut segments of two oranges, two blood oranges and two grapefruit, and set aside.
14. Using a melon baller, scoop balls out of the three colors of reserved watermelon meat and set aside.
15. To finish the plate, place two of each of the citrus segments and melon balls with the pickled rind in each bowl and scoop sorbet into the centers. Gently ladle soup in and garnish with a slice of jambon serrano.