Cantaloupe Soup with Melon Terrine and Sheep’s Yogurt Sorbet

Name: Cantaloupe Soup with Melon Terrine and Sheep’s Yogurt Sorbet
Ingredients: 1 cantaloupe melon, scrubbed, peeled, seeded and cubed; 56 g (¼ cup) Prosecco; 56 g (2 Tbsp) simple syrup; 1 small watermelon; 403 g (1¾ cups) granulated sugar; 90 g (⅓ cup and ½ Tbsp) atomized glucose; 6 g (2 tsp) sorbet stabilizer; Pinch of salt; 672 g (3 cups) water; 500 g (2 cups) sheep’s yogurt

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Cantaloupe Soup

1 cantaloupe melon, scrubbed, peeled, seeded and cubed
56 g (¼ cup) Prosecco

Vegetarian
Gluten-free

Method

Cantaloupe Soup

Combine the melon, Prosecco and simple syrup in a blender and puree until completely smooth. Strain liquid through a fine mesh strainer and refrigerate until ready to serve.

Melon Terrine

Trim melon into equal rectangular-shaped pieces, making sure that the tops and bottoms of these piece