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 0.26 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 3.89 mg
Iron 0.15 mg
Zinc 0.13 mg
Vitamin A 1.72 ug
Vitamin C 4.49 g
Folic acid 4.39 ug
Salt (Sodium) 1.45 mg
Sugars 1.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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