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Fleur de Sel Melon Soup with Chamomile Sorbet
Recipe courtesy of Laurent Tourondel
Fleur de Sel Melon Soup with Chamomile Sorbet
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
- Yield: 6 servings
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
- Yield: 6 servings
Ingredients
Melon soup:
Chamomile Sorbet:
Directions
- 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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