1 bottle Champagne
2 Vanilla Beans split
2 Canela (Cinnamon Sticks)
1 cup Honey
2 teaspoons Lavender
2 medium Charentais Melons peeled and seeded
2 tablespoons Low Fat Plain Yogurt
2 South African Baby Pineapples peeled and small dice
1 Strawberry Papayas, peeled, seeded and small diced
1 Honeydew Melons, peeled, seeded and small diced
In a medium sauce pan place the first 5 ingredients, bring to a boil and reduce to a simmer for 15 minutes.
Strain through a strainer and chill in an ice bath. Reserve.
In a bar blender, place peeled charentais melons, 1/2 cup champagne syrup and yogurt, blend until smooth.
Strain through a fine mesh china strainer. Place in refrigerator before serving.
Mix pineapple, papaya and sprite melon together, add 1/2 cup of champagne syrup and let marinate for 15-20 minutes.
In a champagne glass pour charentais melon soup leaving about 1/2 inch from the top of the glass, next add 1 tablespoon of pineapple salsa.
Add toasted coconut and lavender top, served chilled.