Fleur de Sel Melon Soup with Chamomile Sorbet |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
3 ripe cantaloupes |
1 1/2 cups water |
1/4 cup sugar |
2 teaspoons grated ginger |
1/2 cup honey |
1 lime, zested |
1/4 cup white wine |
1 tablespoon lime juice |
20 fresh raspberries |
1 tablespoon fleur de sel |
mint leaves |
2 cups water |
1/2 cup sugar |
1/3 cup glucose |
5 chamomile tea bags |
Directions:
1. To prepare the melon, cut melon in half and scrape out the seeds. Using a small Parisienne spoon or scoop, cut out 1/4-inch balls. Reserve to the side.
2. To prepare the soup, combine the water and sugar in a pot, and bring to a boil. Remove from the heat and add the ginger, honey, lime zest, white wine, and lime juice and let cool. Pour over the melon balls and allow to marinate for 2 hours.
3. To prepare the sorbet, combine the water, sugar, and glucose in a pot and bring to a boil. Add the chamomile tea bags and steep for 15 minutes. Strain, and run through an ice cream machine. Reserve in the freezer.
4. To serve: In the center of each bowl, divide the melon balls evenly. Place 1 scoop of sorbet in the center of the melon. Pour the soup around the melon and garnish with mint leaves, half raspberries, and a sprinkle of fleur de sel.
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