We removed the green skin from the watermelon. We removed the rind with a healthy portion of the flesh for a preserved watermelon component. We took the remaining watermelon flesh, charred it on a griddle, and then put it into a container to steam. We covered the watermelon with a bottle of orange Crush and then let it marinate overnight. The following day we cooked the watermelon down with its charred orange crush infused juices. We added a few pieces of charred tomatillo for acidity. When the melon mixture was almost dry we pureed it into a smooth molasses. We balanced the flavors with salt and sherry vinegar. And we added some viscosity with ultrasperse 3. It gave the burnt watermelon crush body. It allowed the sauce to be treated as a puree. The diner was able to take bites, rather than chase it around the plate. We served the watermelon molasses with whipped taleggio, preserved watermelon rind and julienned watermelon radish for a tangy, creamy, sweet-tart dish.
March 22, 2005