Mark Bittman

In Bisato's kitchen with New York Times columnist and cookbook author Mark Bittman and Chef Scott Carsberg.

Melon

Melon, amaretto cream, Kilauea black sea salt

I made this last night on a whim. The original inspiration was using the rind of the melon (which would have ordinarily been discarded) as the base for the dish. But it ended up being wasteful as you cut away a large portion of the melon's flesh.

Ingredients

• Melon
• Amaretto
• Cream
• Black sea salt

Preparation

• Melon Base: Slice the top 1/2 inch off of a whole melon. From that, remove a portion of the rind so the base can lay flat on the plate.
• Melon: Slice the melon into 1 inch slices crosswise. From that, use a circle cutter to cut the largest whole cylinder possible. Use the next-smallest circle cutter to remove the flesh from inside.
• Cream: Pour half a cup of cream and amaretto to taste into an ISI whipped cream canister. Charge with N2O. Chill. Fill the melon cylinder with amaretto cream and use a knife to level.
• Plate and finish with sea salt.

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Technical notes: Christopher Boffoli and I shot this in about 15 minutes -- all in one take. Chef Carsberg works very quickly, and keeping up with him is a challenge. This was a three-camera shoot: Christopher and I each had a Canon 5D mark ii. And I had a locked-off JVC HM100 which also captured audio from a lav mic.