Cold Melon Soup with Sugar Lattice
- 1 kilogram Sour cream
- 200 grams powdered sugar
- 125 milliliters lemon juice
- 15 grams
- 2 Charentais melons
- 2 Passion fruit
- 50 milliliters Orange juice
- 50 milliliters lemon juice
- 2 Tbsps honey
- 2 centiliters Melon liqueur
- 4 Tbsps sugar
- 75 milliliters Dessert wine
- 80 grams Raspberries
- 6 Tbsps sugar
- 3 Tbsps water
For the ice, mix all the ingredients and cover for at least 2 hours in the refrigerator. Then freeze in the ice maker or in the freezer. Vigorously stir the cream mixture often during its first period in the freezer.
For the melon soup, halve, seed and the remove the flesh with a spoon from the melons (leave only a thin edge). Weigh out 400 grams (approximately 14 ounces) of pulp, puree it and pass through a sieve.
Put the melon bowls into the fridge.
Halve the passion fruit, remove seeds, mash the pulp and pass through a sieve.
Mix both fruit purees with the orange and lemon juice, honey, melon liqueur and sugar. Stir in the wine and allow to cool in the refrigerator.
To serve the melon soup, pour soup into chilled fruit halves, add raspberries and put a dollup of the cream mixture onto each soup.
Garnish with sugar lattice, as desired.
For the garnish, brush a ladle with a little oil and place on a work surface covered with parchment paper.
Mix sugar with 2 tablespoons water in a small pot, let boil stirring constantly, until the water has evaporated. Then let the caramel slowly turn to a light brown color. Lower the heat and as soon as the caramel turns to a brown color remove from the heat and use a spoon to drizzle it onto the ladle so that a grid-like pattern is formed and let solidify (this will happen very quickly). Carefully remove the sugar grid from the ladle and then make 3 additional sugar lattices.