Strawberry, Watermelon and Lemongrass Soup with Whipped Cream

For the Caramel:

• 200 ml (7 fl oz) thin (pouring/whipping) cream, well chilled
• 1 tablespoon

WHIP THE CREAM WITH AN ELECTRIC BEATER UNTIL VERY LIGHT, THEN ADD THE ICING SUGAR AND MIX IN WELL.

WASH, THEN HULL THE STRAWBERRIES. Remove the rind and cut the watermelon into cubes. Peel the lemongrass and cut it into sections. Put everything into the bowl of a blender and blend until you have a smooth purée.

STRAIN THE PURÉE TO REMOVE THE PIECES OF LEMONGRASS