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The Marlatt’s are coming to the cottage in a few weeks and I am already thinking about the menu. I was inspired by Iron Chef last week, where the ...
Edited by: Eva Taylor
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Yield: 6 small portions
Ingredients
500 |
grams + 100g Sweet Cantaloupe |
80 |
grams + 20g Kiwi |
½ |
cup no fat yogurt |
|
zest of 1/2 lime |
|
pinch of smoked paprika (could be hot) |
1 |
|
1 |
slice of Prosciutto per person (omit if you are making this vegetarian) |
Preparation
Step 1 |
|
Step 2 |
|
Step 3 |
Put cantaloupe, kiwi, lime zest and yogurt into blender and blend until smooth. |
Step 4 |
Taste and season with agave nectar if not sweet enough (my cantaloupe was plenty sweet enough, so I didn’t need the extra sugar) |
Step 5 |
Pour through a fine sieve to avoid the kiwi seeds and cantaloupe pulp. |
Step 6 |
Chill 4-5 hours. |
Step 7 |
Cut the remaining 100g cantaloupe and 20g kiwi into 1/4″ cubes (I have a mini melon baller so I used that (of course you did!)). Place on parchment paper and freeze 4-5 hours. |
Step 8 |
When you are ready to serve, chiffonade the prosciutto and fry until very crispy (broiling works too, just watch it carefully, it burns quickly!). Drain extra oil onto paper towel. |
Step 9 |
Pour soup into small cups, dot with the frozen cantaloupe and kiwi and place the chiffonade of prosciutto on the centre top. |
Step 10 |
Enjoy! |
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About Chilled Kiwi and Cantaloupe Soup With Prosciutto Chiffonade
I was inspired by Iron Chef where the secret ingredient was melon and you had to have a frozen component. One of the chef’s created a version of melon and prosciutto that I loved, so here is my rendition.
Chilled Melon & Kiwi Soup with Crispy Prosciutto Chiffonade and Frozen Melon & Kiwi BallsServe while the prosciutto is still hot (it’s a great contrasts of textures and temperatures, melon soup being cold, prosciutto being hot, and the little balls of melon and kiwi being frozen!)
