Melon soup with aniseed and goat's cheese recipe
This summery soup, which is incredibly light and very easy to make, demands that you choose your melons very carefully. I highly recommend nice, firm Charentais melons, if you can get them.
But there are lots of other possible combinations: try it with watermelon, Voatsiperifery pepper, fresh almonds or orange flower water. Depending on what you find, this recipe can be endlessly reinvented.
Requires two hours chilling time.
Ingredients
- 2 melons, about 1kg each
- 200 ml iced mineral water
- 1 tbsp aniseed
- 1 pinch fine salt
- 2 melons, about 1kg each
- 7 fl oz iced mineral water
- 1 tbsp aniseed
- 1 pinch fine salt
- 2 melons, about 1kg each
- 0.8 cup iced mineral water
- 1 tbsp aniseed
- 1 pinch fine salt
- 120 g fresh goat's cheese
- 150 ml very cold double cream
- 8 g gelatine leaves
- 40 ml milk
- 1 pinch fine salt
- 4.2 oz fresh goat's cheese
- 5.3 fl oz very cold double cream
- 0.3 oz gelatine leaves
- 1.4 fl oz milk
- 1 pinch fine salt
- 4.2 oz fresh goat's cheese
- 0.6 cup very cold double cream
- 0.3 oz gelatine leaves
- 0.2 cup milk
- 1 pinch fine salt
- 1 tsp aniseed
- 1 tsp aniseed
- 1 tsp aniseed
Details
- Cuisine: French
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- To make the melon soup: halve the melons and remove the seeds, then use a spoon to scoop out the flesh. Blend with the mineral water, aniseed and a pinch of fine salt.
- Strain through a fine sieve into a bowl, then cover with cling film and chill in the fridge until needed.
- To make the goat's cheese cream, beat the goat’s cheese with a spatula or wooden spoon until it is very smooth. In an electric mixer, or another large bowl, whip the cream.
- Soak the gelatine leaves in cold water for a few minutes to soften them.
- Warm the milk in a saucepan, then add the drained and squeezed-out gelatine and stir until it completely dissolves. Pour this mixture onto the goat’s cheese and mix well.
- Fold in the whipped cream and check the seasoning, adding a little salt if necessary. Pour into 4 shallow dishes, then chill for 2 hours.
- When ready to serve, pour the cold melon soup on top of the goat’s cheese cream, then scatter over a few aniseeds and serve.
Recipe extracted from Scook: The Complete Cookery Course by Anne-Sophie Pic, published by Jacqui Small
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