Chilled Cantaloupe Soup with Hot Prosciutto Espuma
A chilled purƩe of cantaloupe, lychee and Moscato wine, strained silky-smooth and meant to be paired with a hot prosciutto espuma; the espuma method itself is not detailed in the source.
ā±ļø Prep: 15 minš³ Cook: 0 min
Nutritionper per 300 g portionāŗ
90
Calories
3g
Protein
14g
Carbs
1g
Fat
Ingredients
| 454 g | cantaloupe |
| 336 g | lychee, canned |
| 475 ml | Moscato wine |
Instructions
- Peel and deseed the cantaloupe and chop into small pieces.
- Combine the cantaloupe, lychees and Moscato wine in a food processor and purƩe for about 2 minutes, until smooth.
- Pass the purĆ©e through a fine strainer (a 100ā250 micron superbag works well) and chill in the refrigerator before serving.