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
For the melon soup- 2 melons, about 1kg each
- 200 ml 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
- 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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