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Home > Restaurants > Recipes > Melon Carpaccio and Mint Jus

Melon Carpaccio and Mint Jus

Provided by: Chef Pierre Herme
Served at: Bouley Bakery

  • Type of Dish: Desserts: All, Desserts: Other
  • Servings: 6
  • Cuisine: Italian
  • Reader Rating: Write a Review

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Candied mint leaves
1 bunch mint, for about 60 leaves
2 egg whites, slightly beaten by hand
1/4 cup granulated sugar
2 large melons

Honey-and-lemon syrup
1/3 cup chestnut honey
2 lemons, juiced
1 pink grapefruit, juiced
15 mint leaves, coarsely chopped

1/2 pint raspberries


Candied mint leaves
Remove the mint leaves from their stems, and discard the stems. Clean the leaves and pat dry. Dip each leaf in the egg whites, dry slightly on a paper towel, and immediately dip in the granulated sugar, covering both sides. Place on a wire rack and allow to dry for at least 2 hours before using. You will need about 8 to 10 leaves per plate.

Cut off the top and bottom of each melon. Use a sharp knife to cut away the remaining skin from top to bottom, following the curve of the fruit. Cut each melon in half; remove and reserve the seeds. Cut the melon into thin slices, preferably on a mandoline. Set on a platter and refrigerate until ready to use.

Honey-and-lemon syrup
Place the honey, lemon juice, grapefruit juice, and mint in a saucepan over medium-high heat. When the mixture comes to a boil, add the reserved melon seeds and set aside to cool. When the syrup is cold, pass through a fine sieve.

Arrange the melon slices in a circle on each of six chilled flat plates. Spoon some honey-lemon syrup over the melon. Garnish with the raspberries and candied mint leaves.

(Published 1999)

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