Summer memory: the watermelon dessert
We say goodbye to summer with the image of a dessert that reminds us a lot about it. A square root of watermelon, obtained by breaking a slice and extracting the juice from it. Chicory fiber is added to the juice in order to obtain the right consistency. And to galvanize the palate, Fabrizio Fiorani, pastry chef at Ciccio Sultano’s Restaurant, added some Verdello white chocolate and lemon cream, basil leaves (picked in Ciccio Sultano’s garden) and some watermelon granita to the watermelon medallions.
There is a lot of nature – because of the watermelon – and a lot of technique – because of the pastry chef – in this dessert. Eating out of desire.
The dish, sprigs of gold and butterflies, is by Bernardaud.
Ciccio Sultano
A practical mind
