Grilled Watermelon with Goat Cheese, Pancetta, and Tomato Water Cloud
by Chef Dan Barber of Blue Hill – New York, NY
Adapted by StarChefs.com

Chef Dan Barber of Blue Hill Farm's Grilled Watermelon with Goat Cheese, Pancetta, and Tomato Water Cloud on StarChefs.com

Chef Dan Barber of Blue Hill Farm's Grilled Watermelon with Goat Cheese, Pancetta, and Tomato Water Cloud on StarChefs.com

Yield: Yield: 1½-2 quarts

Ingredients:

    Tomato Water:
  • 2 Tablespoons kosher salt
  • Freshly ground black pepper
  • 2 Tablespoons sugar
  • 8 overripe tomatoes
  • 1 ounce vodka

    Tomato Cloud:
  • 2 cups Tomato Water
  • 4 sheets gelatin, bloomed
  • Salt and freshly ground pepper

    Grilled Watermelon:
  • ¼ pound homemade pancetta, thinly sliced
  • 1 Tablespoon olive oil
  • 4 ½ –inch–thick slices seedless watermelon
  • 2 ounces goat cheese
  • 1 pint cherry tomatoes, sliced
  • Salt and freshly ground pepper
  • Raspberry vinegar, to taste
  • 4 leaves basil, chiffonaded

Method:
For the Tomato Water:

Add the salt, pepper and sugar to the tomatoes and marinate for 4 hours then pulse briefly in food processor with vodka. Line a colander with 3 layers of cheesecloth and place over a bowl. Pour the tomatoes into the colander and set in the refrigerator overnight, until all the liquid is drained.

For the Tomato Cloud:

Place a whisking bowl over a bowl of ice water. In a small saucepan, warm the tomato water to around 100ºF, add the bloomed gelatin, and dissolve. Pour the mixture into the bowl and whisk vigorously. As it chills, the water will begin to form a cloud and the gelatin will set. Season with salt and pepper.

For the Grilled Watermelon:

Preheat the oven to 400ºF. Place the pancetta on a rack over a baking sheet and bake in the oven for 8 minutes. Remove to paper towel to drain. In a sauté pan over very high heat, heat the oil and sear the watermelon slices until one side is caramelized. Remove the slices and plate, caramelized-side up. Add a thin layer of goat cheese to the center of each watermelon slice, leaving a border of watermelon around the edges. Season the tomatoes with salt, pepper and raspberry vinegar, and layer on top of the goat cheese. Garnish with basil and crisped pancetta.

   
   Published: September 2007