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Recipe courtesy of Laurent Tourondel

Show: Follow That Food

Episode: Follow That Salt

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Fleur de Sel Salt (04:51)

Total:: 1 hr 5 min
Prep:: 45 min
Cook:: 20 min

Yield:: 6 servings

Level:: Easy

Ingredients

Melon soup:

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

Chamomile Sorbet:

2 cups water
1/2 cup sugar
1/3 cup glucose
5 chamomile tea bags

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.

My Private Notes

Name: Fleur de Sel Melon Soup with Chamomile Sorbet
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
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