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Melon soup whit sweet wine jelly raspberries and spicy sponge fingers

You can use other fruit to make the soup, try out with, watermelon, peaches, strawberries or figs

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Melon soup whit sweet wine jelly raspberries and spicy sponge fingers

At a glance

Serves:
4
Difficulty:
Difficult
Method:
30 mins. min.
Preparation:
8 mins. min.
 
 

Carme Ruscalleda

Read interview with:

Ingredients

    For the soup:

    • 1 melon

    For the gelatin:

    • 200ml sweet wine (Garnatxa,Moscatel young port or similar))
    • 2 sheets of gelatine, 2g each
    • 100g raspberries

    For the sponge finger:

    • 3 eggs
    • 100g of sugar
    • 100g flour, sifted
    • 3g of lemon zest
    • 2g white pepper
    • Baking paper
    • Icing sugar

Method

  1. Peel the lemon and remove the seeds. Liquidaze to a fine consistency, strain and reserve the juice in the refrigerator.
  2. Soak the sheets of gelatine in cold water, then drain and carefully  dissolve them in a pan over low heat, taking care they do not burn. When they have fully dissolved, pour in the sweet of wine, stirring well, and transfer to a appropriate container for the jelly to cool and set.
  3. To make the sponge cake, beat the eggs with the sugar using an electric whisk. You should obtain a firm foamy mixture. Very carefully fold in the flour, along whit the lemon zest and pepper, mixing it in by moving a spatula from the bottom to the top of the bowl. Do not over beat the mixture, as it should be spongy, even and well bound.
  4. Place the mixture in a piping bag with a 9mm nozzle and form fingers shapes strips on the baking paper. They should be between 10cm and 15cm long, with 3cm between each finger.
  5. Sprinkle the icing sugar over the top and bake in a 220 degree oven for 3 minutes.

Recommended wine

•Les Timbes de Albet i Noya - D.O. Penedès •Saint Hippolyte de Marcel Deiss - A.O.C. Alsace

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