Cavaillon Melon Soup Chamomile Sorbet
By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Six

Melon 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

To Prepare the Cavallion Melon:
Cut the melon in half and scrape out the seeds. Using a small Parisienne spoon, cut out balls. Reserve.

To 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.

To 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 the freezer.

To 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.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards






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