Recipe courtesy of Laurent Tourondel
Episode: Follow That Salt
Save Recipe Print
Total:
1 hr 5 min
Prep:
45 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
45 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Melon soup:
Chamomile Sorbet:

Directions

Watch how to make this recipe.

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.

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.

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.

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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