Languedoc - Cookery recipe

  • © ATOUT FRANCE/Franck Charel

    © ATOUT FRANCE/Franck Charel

Languedoc - Cookery recipe Languedoc-Roussillon fr

Melon balls and Muscat de Lunel in jelly, accompanied by a glass of Muscat de Lunel
Preparation: 20 minutes. Serves 8.


  • 1/2 litre water, 175g sugar, 25g gelatine, 1/2 zest orange,
  • 1/2 zest lemon, 5 mint leaves,
  • 175cl Muscat de Lunel


  • Scoop the seeds out of the melon and cut into small squares or balls (if you have a melon baller).
  • Put the melon to soak in the muscat while you prepare the jelly. Soften the gelatine in the cold water for 5min, then drain well.
  • Boil the water and sugar, then add the softened gelatine to the mixture. Add the zest and mint and leave to infuse for about 10min.
  • Strain, allow to cool, then add the Muscat.
  • Arrange the melon balls with a few raspberries for colour in a cocktail glass, then pour the jelly mixture on top.
  • Leave in the fridge for at least 2hr. Serve chilled.


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