Cold melon and mint soup with banana ice cream
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.25 ud
Cold melon soup
200.0 g
French melon
0.1 kg
Banana ice cream
0.15 l
Orange powder
0.025 kg
Mint
5.0 g
Pineapple
0.15 kg
Plain flour
0.06 kg
Elaboration
For this recipe, the following elaborations are needed:
SET UP
- 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)
Energy
220.75
kcal
Carbohydrates
37.89
g
Proteins
5.85
g
Lipids
4.88
g
Fiber
1.43
g
Saturates
1.92
g
Monounsaturated fatty acids
1.58
g
Polyunsaturated fatty acids
0.58
g
Cholesterol
110.03
mg
Calcium
67.38
mg
Iron
1.19
mg
Zinc
0.94
mg
Vitamin A
78.17
ug
Vitamin C
17.49
g
Folic acid
37.16
ug
Salt (Sodium)
77.39
mg
Sugars
27.03
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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