Watermelon and melon terrine with mozzarella and basil ice cream


Serves 4

  • 250 g yellow melon flesh
  • 250 g watermelon flesh
  • 120 g cucumber
  • 250 ml water
  • 8 g animal gelatine
  • 1/2 untreated, unwaxed lemon
  • 50 g fior di latte mozzarella
  • 100 ml milk
  • 30 g fresh cream
  • basil
  • mint
  • honey
  • salt and pepper


Soak the gelatine in cold water. Peel and blitz the cucumber, then strain through a sieve. Bring the water to the boil, add the cucumber purée, 2 slices of lemon, a few mint leaves and leave to stand. Add the gelatine and allow to dissolve, then strain. Cut the watermelon and melon into thin slices. Create layers in a terrine, alternating between the two fruits. Cover with the cucumber water and place in the fridge to set. Dice the mozzarella, cover with the cream and leave to stand for 10 minutes. Heat the milk to 70°C, then add the honey and season with salt. Add the mozzarella and a basil leaf (chopped). Whisk the mixture and leave to stand for a further 20 minutes. Freeze, stirring frequently with a fork. Serve your terrine in slices with a quenelle of mozzarella ice cream, garnish with small basil leaves and a grinding of pepper.

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