Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Cold Gingered Melon Soup with Lime Sorbet and Melon Pearls

Name: Cold Gingered Melon Soup with Lime Sorbet and Melon Pearls
Cuisine: American
Ingredients: 10 oz (300 mL) Cold Gingered Melon Soup; 2 fl oz (60 mL) Lime Sorbet; 1 oz (30 g) Cantaloupe or Crenshaw-melon, ⅜-in. (1-cm) parisiennes; 1 oz (30 g) Cantaloupe or Crenshaw-melon, ⅜-in. (1-cm) parisiennes; pinch Chiffonnade mint

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

10 oz (300 mL) Cold Gingered Melon Soup
2 fl oz (

Europe
Americas
United States
Gluten-free
Winter
Soup
Vegan

Method

Procedure

Plating

Ladle the soup into a chilled 12-fl oz (360-mL) soup plate.
Use a quenelle scoop or two spoons to place a quenelle of sorbet in the center of the plate.
Scatter the melon parisiennes around the sorbet.
Sprinkle the mint around the sorbet.