Cantaloupe
Cantaloupe should always be served pre-cut. This may be done in different ways.
• Cut in two, lengthwise, if its big enough. Serve plain or pour a little port wine into the hollow part.
• Cut in two lengthwise, and scoop the flesh into little balls. May be served this way with or without the port wine. Looks really nice.
• Cut a “hat” out of the top (with no frills), and let it rest. Serve with or without port wine.
• Trendy way ! Slice and peel. This is the method used when we serve the melon with Parma ham.
You can also add fresh figs wrapped in Parma ham.
Original idea: decorate with orange and Parma flowers to make this dish as delicious to behold as it is to eat.
GRAPEFRUIT
Must be pre-cut.
Either serve it right (attractive and ready to eat) or don’t bother to serve it at all. Cut in two, lengthwise. Separate each slice cleanly with the tip of a knife, and leave in place. Sprinkle lightly with sugar.
FROZEN DESSERTS
Utensils: cake server and large spoon (for soft frozen desserts)
cake server and cake knife (for frozen pies or cakes)
Place a napkin or doily on the serving dish and unmold the desert; this way, it won’t slide. If you want to fancy things up, you can place fresh or poached fruit around ice cream or sherbet.
Coulis (fruit sauce) crème anglaise (custard cream), or chocolate sauce should be served in a sauce boat.
You can find very good ready to serve frozen desserts as Dalloyau or Lenotre one, famous patissier traiteur.
© pictures home page Istock, inside Lenotre