Sesame Cones Filled With Whipped Corn-Flavored Feta & Spicy Compressed Watermelon

• 12 Small La Rose Noire Mini Black Sesame Seed Coated Cones
  Raw Beluga Lentils for a Cone Stand

Whipped Corn-Flavored Feta

• 3/4 cup Plain Whole Milk Greek Yogurt or Labneh
• 8 oz Villa Frizzoni Feta Cheese, coarsely crumbled
• 1 Markon Ready-Set-Serve Garlic, microplaned 
  2 tbsp Trifoglio Extra Virgin Olive Oil
• 2 tbsp Freeze Dried Corn, ground into powder 
• 2 tbsp Burnt Onion Chili Oil
• 1 tsp Katy’s Kitchen Kosher Salt 

Spicy Compressed Watermelon

• 2 tbsp Markon Ready-Set-Serve Lime Juice
• 2 tbsp Rice Vinegar 
• 1 tbsp Katy’s Kitchen Granulated Sugar 
• 1 Serrano Chile, thinly sliced 
• 2 cups Fresh Watermelon, cut into 2-inch cubes
• 2 tbsp Markon First Crop Mint, chiffonade
• 1 tbsp Markon First Crop Fresh Chives, thinly sliced

Combine yogurt, feta, garlic, olive oil, ground freeze-dried corn, burnt onion chili oil, and kosher salt in a food processor. Blend until very smooth, about 1 to 2 minutes, scraping down the sides, as needed. Transfer the whipped feta to a piping bag and refrigerate until ready to use.

In a small bowl, whisk together the lime juice, rice vinegar, sugar, and sliced serrano chile.

Place the watermelon cubes in a vacuum-seal bag and pour in the chile lime liquid. Seal the bag and refrigerate for 30 minutes to compress.

Remove the watermelon from the bag and cut the cubes into smaller pieces that will nestle into the cones.

Pipe the chilled whipped corn feta into the sesame cones, coming up halfway. Top each with one cube of the spicy compressed watermelon, and garnish with the chiffonade mint, thinly sliced chives and one slice of serrano chile.