Chilled Melon Soup; Coupe Royale With Red Fruit - MAGIMIX LE DUO Instructions For Use And Recipes

CHILLED SOUPS

Coupe royale with red fruit

Serves 6-8
800 g strawberries
200 g raspberries
500 ml champagne*
4 tablespoons blackcurrant
liqueur*
50 g icing sugar
1
/ lemon
2
fresh mint

Chilled melon soup

Serves 6
2 Charentais melons
1
/ lemon
2
4 tablespoons muscat wine*
lemon verbena leaves
pepper
58
• Preparation : 10 min • Resting time : 1 hour
Gently wash the raspberries. Wash and hull the
strawberries and reserve 200 g. Use the remaining
red fruit to make a sauce with the coulis maker.
Add the sugar and the juice of the half-lemon, stir
well and chill for one hour.
Slice the remaining strawberries and divide
them between 4 dishes, then pour a tablespoon of
blackcurrant liqueur over each one.
When you are about to serve, uncork the bottle of
champagne, add 500 ml to the sauce and stir.
Divide between the dishes, add a few mint leaves
and eat immediately.
* Excessive alcohol consumption may damage your health.
Always drink in moderation.
• Preparation : 10 min • Resting time : 2 hours
Halve the melons and remove the seeds. Scoop out
the flesh with a spoon in order to leave the skins
intact ready to serve as soup bowls.
Process the melon pulp in the juice extractor, add
the juice of the half-lemon and the muscat and stir
well. Leave the lemon verbena leaves to infuse in
the melon juice for two hours in a cool place.
When serving, pour the chilled soup into the
four melon halves and place these on a bed of
crushed ice. Grind a little pepper over the soup and
decorate with lemon verbena leaves.
You can replace the lemon verbena with mint.
* Excessive alcohol consumption may damage your health.
Always drink in moderation.