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Chilled Cantaloupe Soup with Hot Prosciutto Espuma

6 years ago
Cole Whitney
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Get playful with hot and cold in this delightful soup shooter that marry the subtle sweetness of cantaloupe with the rich salty flavors of prosciutto. Treat your guests to this familiar yet utterly unique soup course, or portion down as an unexpected amuse bouche to wake up the palate.

Chilled Cantaloupe and Lychee Soup

Ingredients

  • 454g (1 Pound) Cantaloupe
  • 336g (12 Ounces) Lychee, Canned
  • 475g (1 pint) Moscato Wine

Equipment

  • Food Processor
  • 250 Micron Superbag

Timing

Active Time: 15 Minutes

Total Time: 2 Hours

Yield

5 Cups

  • Prepare Cantaloupe

    Peel and deseed the cantaloupe and chop into small pieces

  • Combine and Purée

    Place the cantaloupe, lychees and wine into a food processor.

    Purée for 2 minutes or until smooth.

  • Strain

    Pass through a 100 micron superbag (optional), and chill in the refrigerator for 1-2 hours.

Prosciutto Espuma

Ingredients

  • 364g (13 Oz) Prosciutto
  • 950g (1 Qt) Water
  • 1 Onion, peeled and chopped
  • 1 Carrot, peeled and chopped
  • 1 Bayleaf
  • 1 Thyme Sprig
  • 1 Rosemary Sprig
  • 3g (1 Tbsp) Foam Magic

Equipment

  • Medium Heavy Bottom Pan
  • Whipping Siphon
  • 1 N2O Charges
  • Baking Tray
  • Food Processor
  • 250 Micron Superbag

Timing

Active Time: 30 Minutes

Total Time: 2-3 Hours

Yield

1 Cup

  • Prepare Prosciutto Broth

    In a small heavy bottom pot, sweat the onion, carrot, bayleaf, thyme, and rosemary. Add the prosciutto and cook until lightly browned.

    Add water and simmer for one hour or until reduced to 1 cup. Strain the reduced liquid from the pan. Skim off any extra fat.

    Add the foam magic and whisk for 1 minute.

  • N2O Charge and Serve

    Place in a whipping siphon and charge with 1 N2O cartridge.

    Serve immediately.

Crispy Prosciutto

Ingredients

  • 28g (1 oz) Prosciutto, Thinly Sliced

Equipment

  • ½ Sheet Tray
  • Non-stick Mat

Timing

Active Time: 2 Minutes

Total Time: 15 Minutes

Yield

4 Portions

  • Crisp Prosciutto

    Place the slices of prosciutto on a non stick mat lined ½ sheet tray.

    Place in oven and cook for 8-10 minutes or until crispy.

    Remove from oven and place on a paper towel to absorb any excess fat.

Plating

Equipment

  • 4 Glasses, Chilled in Freezer
  • Completed Plating

    Disperse the cantaloupe and lychee chilled soups between the chilled glasses.

    Fill the remainder of the cups with the prosciutto foam, garnish with the crispy prosciutto that has been notched so that it sits nicely on the edge of the glass. Serve immediately.

    Encourage the guests to eat the crispy prosciutto and shoot the chilled soup and espuma. The soup will have a hot/cold effect that adds a wow factor for the guests.

Summary
recipe image
Recipe Name
Chilled Cantaloupe and Lychee Soup with Warm Prosciutto Espuma
Author Name
Modernist Pantry
Published On
2019-06-18
Preparation Time
0H15M
Total Time
2H0M
Average Rating
51star1star1star1star1star Based on 2 Review(s)

2 Comments.

  • Mario Ive
    June 25, 2019 1:46 pm

    Very nice recipe, I will replicate it next party at
    Home!?

    • Janie Wang
      June 25, 2019 2:09 pm

      Thanks!

Comments are closed.

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