Cold melon and mint soup with banana ice cream

120 min
Suitable for vegans
Type of dish: Dessert
Temperature: Cold
Ingredients for 5 portions
Ingredients for portions/units
French melon 0.067 kg
Mint 3.333 g
Pineapple 0.1 kg

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.