Preparation
Half the melon and scoop out the seeds.With a small scoop take out a few
well-shaped balls to serve.
Scrape out the est of the flesh taking care not to nick the skin, then
purée in a blender or processor with the Mosel and lime juice.
Dissolve the sugar in the boiling water and add the ginger syrop or wine.
Mix with the melon purée together with the cream. Chill.
Cut a small piece off the base of each melon shell to keep it level, but
again take care not to nick the skin, then pour in the melon liquid.
Serve in the shell with the reserved melon balls floating in the soup and
top with the mint, finely sliced, if liked.
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