Melon Soup Chamomile Sorbet
By Chef Laurent Tourondel, Cello Restaurant, New York
Soup Chamomile Sorbet Ingredients:
3 Cavallion Melon
2 cups Water
1/4 cup Sugar
1/3 cup Glucose
1/2 cup honey
5 Chamomile Tea Bags
2 tspn. Ginger (grated)
1 Lime (zested)
1/4 cup Sweet White Wine
1 tbls. Lime Juice
Prepare the Cavallion Melon:
Cut the melon in half and scrape out the seeds. Using
a small Parisienne spoon, cut out balls. Reserve.
Prepare the Soup:
In a pot, combine the sugar and water and bring to a boil.
Remove from the heat and add the ginger, honey, and lime
zest and cool. Pour over the melon balls and allow to
marinate for 2 hours.
Prepare the Chamomile Sorbet:
Combine the water, sugar, and glucose in a pot and bring
to a boil. Add the tea bags and steep for 15 minutes.
Strain and run through an ice cream machine. Reserve in
Assemble the Plate:
In the center of each bowl, divide the melon balls evenly.
Place one scoop of sorbet in the center of the melon.
Pour the soup around the melon and garnish with mint.