Melon Soup Spheres
Cantaloupe and honeydew soup spherified with calcium lactate and set in a sodium alginate bath, served with prosciutto, blue cheese, and mint.
⏱️ Prep: 40 min🍳 Cook: 5 min
Nutrition
per per 300 g portion60
Calories
3g
Protein
8g
Carbs
2g
Fat
Ingredients
| 275 g | Cantaloupe, peeled |
| 150 g | Honeydew melon, peeled |
| 20 g | Lime juice |
| 10 g | Honey |
| 9.2 g | Calcium lactate |
| 100 g | Cantaloupe, cut into small cubes |
| 1000 g | Water (for setting bath) |
| 100 g | Sugar |
| 5 g | Sodium alginate |
| 1000 g | Water (for rinsing bath) |
| — | Water (for holding bath) |
| — | Prosciutto, cut into strands |
| — | Blue cheese |
| — | Mint leaves |
Instructions
For the melon soup:
- Combine 275g of the cantaloupe with the honeydew, lime juice, honey, and calcium lactate, then blend to combine.
- Pour into spherical or hemispherical moulds and place a small cube of cantaloupe into each mould.
- Freeze the moulds until fully set.
For the setting bath:
- Prepare the setting bath at least an hour before making the spheres.
- Blend together the water, sugar, and sodium alginate, then bring to a boil. Set aside to cool.
To create the spheres:
- Set up a rinsing bath with water, and a holding bath with enough water to cover the spheres.
- Remove the frozen spheres from the freezer and place a few at a time in the setting bath, keeping them apart so they don't fuse together. Let set for 2-4 minutes.
- Remove with a slotted spoon, transfer to the rinsing bath and swirl gently, then move to the holding bath. Repeat with the remaining spheres.
- The spheres can be held for several hours, though the flavor will gradually leak into the holding bath.
To assemble: Place a sphere on a small bowl, plate, or spoon. Top with prosciutto, blue cheese, and a mint leaf.