Melon-yoghurt soup on ice

Name: Melon-yoghurt soup on ice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Marzipan raw mass; 50 g ground almonds, without skin; 100 g Icing sugar; 1 egg (size M); 2 Protein (size M); 40 g Flour; 100 g Whipped cream; 400 g Strawberries; 1 TABLESPOON + 100 g sugar; 6 TABLESPOONS Vodka; 2 Melons (e.g. Charentais; approx. 900 g each); 400 g Whole milk yoghurt; 300 ml Buttermilk; 7-10 Tbsp juice of 1/2 lemon; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Marzipan raw mass
50 g ground almonds, without skin
100 g Icing sugar
1 egg (size M)
2 Protein (size M)
40 g Flour
100 g Whipped cream
400 g Strawberries
1 TABLESPOON + 100 g sugar
6 TABLESPOONS Vodka
2 Melons (e.g. Charentais; approx. 900 g each)
400 g Whole milk yoghurt
300 ml Buttermilk
7-10 Tbsp juice of 1/2 lemon
baking paper

Directions

1
Roughly grate the marzipan. Place in a bowl with almonds and icing sugar. Gradually knead in the egg and egg white with the dough hooks of the hand mixer. Mix in flour and cream with the whisks of the hand mixer. Line a baking tray with baking paper. Put 4 blobs on the baking tray.
2
Spread them with a spoon in thin circles (approx. 12 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 6-8 minutes until the edges are brown. Remove from the oven. Immediately turn into rolls and let them cool down. Process the rest of the dough in the same way. Wash and clean the strawberries, dice 100 g strawberries. Cut 300 g strawberries in half, puree finely with 1 tablespoon sugar and vodka. Put them in a cool place. Cut the melons in a zigzag pattern. Scrape out seeds with a spoon. Cut out the pulp with a small knife, leaving a rim of about 5 mm. If necessary, straighten the melon halves slightly at the bottom so that they stand securely.
3
Put them in a cool place. Cut the melons in a zigzag pattern. Scrape out seeds with a spoon. Cut out the pulp with a small knife, leaving a rim of about 5 mm. If necessary, straighten the melon halves slightly at the bottom so that they stand securely. Cut 100 g melon into small cubes. Finely puree the remaining melon with yoghurt, buttermilk, 100 g sugar and lemon juice. Mix in the strawberry and melon cubes. Chill for at least 1 hour. Pour soup into the hollowed melon halves. Drip strawberry sauce into the soup. Serve on crushed ice
4
Finely puree the remaining melon with yoghurt, buttermilk, 100 g sugar and lemon juice. Mix in the strawberry and melon cubes. Chill for at least 1 hour. Pour soup into the hollowed melon halves. Drip strawberry sauce into the soup. Serve on crushed ice
5
1 hour waiting time