Cold melon and mint soup with banana ice cream

120 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
Eggs 2.0 ud
Sugar 0.06 kg
Plain flour 0.06 kg
See Recipe
Water 0.085 l
Sugar 0.01 kg
Mint 5.0 g
Skin of the toad melon 0.3 kg
Melon liqueur 0.001 l
See Recipe
Cream 0.019 l
Sterilised milk 0.063 l
Skimmed powdered milk 8.0 g
Glucose 0.006 kg
Egg yolk 0.25 ud
Sugar 0.019 kg
Ice cream stabiliser 1.0 g
Bananas 0.039 kg
See Recipe
Water 0.013 l
Sugar 0.008 kg
Oranges 0.008 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
Sugars 27.03 g
Salt (Sodium) 77.39 mg
Folic acid 37.16 ug
Vitamin C 17.49 g
Vitamin A 78.17 ug
Zinc 0.94 mg
Iron 1.19 mg
Calcium 67.38 mg
Cholesterol 110.03 mg
Polyunsaturated fatty acids 0.58 g
Monounsaturated fatty acids 1.58 g
Saturates 1.92 g
Fiber 1.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.