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1
Put the water in a small pot over high heat and bring to a boil.
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2
Pour the hot water into a blender and carefully turn the blender on low.
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3
Increase the speed until a vortex forms; then slowly sprinkle the pectin into the water.
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4
Make sure the lid is secure and increase the speed.
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5
Blend for 5 minutes.
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6
Pour into a small bowl and reserve until needed.
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7
Skim off and discard any foam that may collect on the surface.
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8
Cut the top and bottom off of each melon.
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9
Stand them on end and carefully cut away the exterior skin and rind from top to bottom.
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10
Cut into quarters and scrape the seeds and juices into a small bowl.
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11
Trim each melon quarter into as thick a plank as possible with flat sides.
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12
Place all the melon trimmings in the bowl with the seeds; set the bowl aside.
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13
Season the planks lightly with salt.
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14
Put each melon plank into separate vacuum-seal bags and seal on high pressure.
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15
This process will weaken the cell walls and allow for the calcium to penetrate the fruit.
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16
Put the melon seeds, juices, and trimmings in a blender and turn on low to begin breaking up the flesh.
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17
Increase the speed to medium so that the juices are released and the seeds remain intact.
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18
Strain the mixture through a fine-mesh strainer, pushing on the solids to extract the juice.
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19
Weigh this liquid and calculate 0.5 percent of its weight.
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20
Weigh out that amount of calcium lactate.
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21
Put the juices into a clean blender and add the calcium.
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22
Turn the blender on medium speed and blend for 2 minutes to disperse and dissolve the calcium.
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23
Turn off the blender and reserve the juice.
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24
Cut open the vacuum bags and divide the melon between two new vacuum bags.
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25
Add the calcium-enriched melon juice and vacuum seal the bags.
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26
You may not need all the juice.
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27
Let the melon infuse for 5 minutes.
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28
Cut open the bags and remove the melon planks.
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29
Pat them dry and lay them out in a row.
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30
Use a pastry brush to apply the pectin to the honeydew planks and then place a cantaloupe plank on top of each.
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31
Place the stacked melon planks in vacuum bags and seal on high pressure.
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32
The vacuum sealing will apply a uniform pressure on the melons and keep them together so they will glue tightly.
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33
Place the bags in the refrigerator for several hours or ideally overnight.
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34
Once the melon has had time to set, cut open the bags, remove the melon, and trim the planks to make clean, sharp edges.
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35
At this point you will have four rectangles of two-melon terrine.
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36
The terrine may be diced or sliced and even gently warmed in the oven or on a grill before serving.
