A delicate dessert featuring a honeydew oolong panna cotta, made with gelatin, cream, and sugar, topped with compressed honeydew that has been marinated in its own juices.
1: In a small bowl, whisk together the gelatin and milk to bloom. Set aside.
2: Using a mandolin, slice the melon into 2mm-thick strips. Cut rounds using a ring cutter, reserving the trim for the purée. Blend the remaining half of the melon until smooth and set aside.
3: In a pot over medium heat, combine the cream, sugar, oolong tea, and salt. Heat the mixture to 200°F, then turn off the heat and let it steep for 2 minutes. Stir in the bloomed gelatin and 1 cup of the honeydew purée, then strain the mixture into a container.
4: Pour the panna cotta mixture into your desired serving vessels and refrigerate until set.
5: In a separate pot over medium-high heat, combine the remaining honeydew puree and cinnamon stick. Bring to a simmer, then reduce the heat to low and cook for 30 minutes. Cool the mixture in an ice bath, then transfer it to a vacuum-sealable bag along with the melon rounds. Vacuum seal to compress, and refrigerate until ready to use.
6: When ready to serve, remove the compressed melon rounds from the marinade and pat dry with paper towels. Arrange the rounds on top of the set panna cotta, slightly overlapping in a circular pattern from the outside in.
