Chilled Cantaloupe Soup with Hot Prosciutto Espuma
A chilled purée 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.
⏱️ Prep: 15 min🍳 Cook: 0 min
Nutrition
per per 300 g portion90
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 purée for about 2 minutes, until smooth.
- Pass the purée through a fine strainer (a 100–250 micron superbag works well) and chill in the refrigerator before serving.