Cold melon and mint soup with banana ice cream
For this recipe, the following elaborations are needed:
- Place a Génoise sponge cake disk onto the centre of a soup dish.
- Pour the cold soup around the sponge cake.
- Add the French melon balls.
- Decorate and serve with a very fine mint julienne.
- Sprinkle over some orange powder on the melon balls.
- Place a banana ice cream quenelle on top of the sponge cake.
- Decorate the ice cream with a glazed fruit slice and a mint heart.
- Serve the cold melon soup separately in a cold jar.
Nutritional information (1 portion)
Fiber 1.43 g
Saturates 1.92 g
Monounsaturated fatty acids 1.58 g
Polyunsaturated fatty acids 0.58 g
Cholesterol 110.03 mg
Calcium 67.38 mg
Iron 1.19 mg
Zinc 0.94 mg
Vitamin A 78.17 ug
Vitamin C 17.49 g
Folic acid 37.16 ug
Salt (Sodium) 77.39 mg
Sugars 27.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Cold melon soup
- Temperature: Cold
- Type of dish: Soups and creams
- Additional culinary preparation: Sweet
- Aromatic herbs
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