Melissa's Corporate Chefs
Chilled Charentais Melon Soup with Fruit Salsa
Category
Dessert
Servings
4 - 6 servings
Prep Time
40 minutes
Cook Time
20 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1 bottle Champagne
-
2 Vanilla Beans, split
-
2 Canelas (Cinnamon Sticks)
-
1 cup Honey
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2 teaspoons Lavender
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2 medium Charentais Melons, peeled and seeded
-
2 tablespoons Low Fat Plain Yogurt
-
2 South African Baby Pineapples, peeled and small dice
-
1 Strawberry Papaya, peeled, seeded and small diced
-
1 Honeydew Melon, peeled, seeded and small diced
Directions
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.
To Serve
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.
To Garnish
Add toasted coconut and lavender top, served chilled.
Filed in:
Canela,
Charentais Melons,
Chilled Charentais Melon Soup with Fruit Salsa,
Cinnamon,
Dessert,
Edible Flowers,
Honey,
Honeydew Melons,
South African Baby Pineapples,
Strawberry Papayas,
Vanilla Beans
