CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS
Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep red-purple of the wine, and port overwhelms the taste of the fruit. In this recipe, the raspberry ice cubes add color and another flavor dimension to the soup, which is quite intense: they make it taste like a kir royale. I keep raspberry cubes in the freezer for more than just this soup. You can also drop them into a glass of Champagne or a martini.
Provided by Michel Richard
Categories soups and stews, appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
- Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
- Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
- In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
- To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 9 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 94 milligrams, Sugar 54 grams
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Sorif uddin
[email protected]I've made this soup several times, and it's always a hit. It's so easy to make, and it's always a crowd-pleaser.
CRITICAL LOVE
[email protected]This soup is delicious! I love the way the champagne and raspberry flavors work together. It's a perfect summer soup.
Literally JustAshley
[email protected]I'm not a big fan of champagne melon, but I thought this soup was still pretty good. The raspberry ice balls were a nice touch.
Jisan Islam Jisan
[email protected]This soup is a bit too bland for my taste. I would recommend adding some herbs or spices to give it more flavor.
Maria Soto
[email protected]I love the idea of using raspberry ice balls in this soup. It's a great way to add a pop of flavor and color.
Mikayla Kuster
[email protected]This soup is delicious, but it's a little time-consuming to make. I would recommend it for a special occasion.
Javaid Ahmed
[email protected]I had some trouble finding champagne melons, but I was able to substitute cantaloupe and it turned out great.
DEEPAK KUMAR
[email protected]This soup is a bit too sweet for my taste, but I think it would be perfect for a special occasion.
Qaiser Jan
[email protected]I've never had champagne melon soup before, but I'm so glad I tried this recipe. It's so refreshing and flavorful. The raspberry ice balls are a great addition.
Teresa Dehart
[email protected]This soup is so easy to make, and it's always a hit with my family. I love that I can use fresh or frozen champagne melons.
Jerome Mwangala
[email protected]I made this soup for a summer party, and it was a huge success. Everyone loved the unique flavor combination and the beautiful presentation.
Kefilwe Moroane
[email protected]This soup is delicious! I love the way the champagne and raspberry flavors meld together. The ice balls are a great addition, and they really help to keep the soup cold.
Bekezele Ndzimandze
[email protected]I've made this soup several times, and it's always a crowd-pleaser. It's light and refreshing, and the raspberry ice balls add a fun and festive touch.
Nirmala Nirmala
[email protected]This soup was such a hit at my dinner party! The combination of flavors is amazing, and the raspberry ice balls really add a special touch. I will definitely be making this again.