A refined sweet-savory side dish featuring vacuum-compressed watermelon, airy feta mousse, and modern basil pearls for a vibrant, Michelin-style presentation.

4 plates

Ingredients:

• 1 small – Seedless watermelon (cut into uniform cubes)
• 1 teaspoon – Lime zest
• 1 tablespoon – Rice vinegar
• to taste – Salt
• 7 ounces – Feta cheese
• 1/2 cup – Heavy cream
• 1/4 cup – Greek yogurt
• 1 teaspoon – Lemon juice
• 1 bunch – Fresh basil leaves
• 1 cup – Neutral oil
• 2 grams – Sodium alginate
• 5 grams – Calcium chloride
• 2 cups – Water

Speciality Items:

• Chamber vacuum sealer Need it? Click here to start cooking
• Immersion circulator Need it? Click here to start cooking
• High-speed blender Need it? Click here to start cooking
• Fine chinois Need it? Click here to start cooking
• Precision scale Need it? Click here to start cooking
• Squeeze bottles Need it? Click here to start cooking
• Pipette Need it? Click here to start cooking
• Spherification bath setup Need it? Click here to start cooking
• Ring molds Need it? Click here to start cooking

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Steps:

1. Cut watermelon into uniform cubes or cylinders for clean plating.
2. Season lightly with lime zest, rice vinegar, and salt.
3. Place watermelon in a chamber vacuum bag and seal under full vacuum to compress.
4. Refrigerate for at least 1 hour to enhance texture and flavor.
5. Blend feta, cream, yogurt, and lemon juice until completely smooth.
6. Pass the mixture through a fine chinois for a silky mousse texture.
7. Transfer mousse to a squeeze bottle and refrigerate.
8. Blanch basil leaves briefly, then shock in ice water.
9. Blend basil with neutral oil until vibrant green, then strain.
10. Mix a portion of basil oil with sodium alginate using a blender.
11. Prepare a calcium chloride bath with water.
12. Using a pipette, drop basil mixture into the calcium bath to form pearls.
13. Allow pearls to set for 30 seconds, then remove and rinse in clean water.
14. Use a ring mold to plate the compressed watermelon neatly.
15. Pipe dots or quenelles of feta mousse around the plate.
16. Add basil pearls and drizzle basil oil artistically.
17. Finish with micro herbs or fine zest for garnish and serve immediately.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done