 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1 medium fresh cantaloupe, rind and seeds removed |
1 tablespoon cornstarch |
1 (15 ounce) can peaches |
1/4 cup coconut milk |
8 ounces frozen raspberries |
1/4 cup superfine sugar |
1 star anise or 1 nutmeg |
1 teaspoon vanilla |
1 lemon |
Directions:
1. Slice cantaloupe into chunks and purée in blender or food processor.
2. Extract liquid by straining through a sieve.
3. Reserve pulp.
4. Purée peaches in blender.
5. Pour 1/2 cup of cantaloupe liquid into small saucepan.
6. Add cornstarch and bring to boil, stirring constantly to clear.
7. Stir in additional 1 cup of cantaloupe liquid, 1/4 cup peach liquid, star anise or nutmeg, vanilla, coconut milk, 1/2 cup reserved cantaloupe pulp and a squeeze of lemon.
8. Chill in refrigerator until quite cold.
9. Remove star anise before serving.
10. To make raspberry swirl garnish, purée 1 cup fresh or frozen in blender and sieve to remove seeds.
11. Stir in 1/4 cup superfine sugar and heat, stirring constantly, until sugar is dissolved.
12. Add a squeeze of lemon and cool.
13. Fill a small zip-lock bag with raspberry mixture.
14. Make a piping bag by snipping a very small hole in one corner of the bottom of a siploc bag.
15. Squeeze slowly into bowl of cantaloupe soup, drawing two circles in the center.
16. Using a toothpick, create decorative points.
|
|