Prosecco soup with mangosteen

Name: Prosecco soup with mangosteen
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 sheets white gelatine; 2 Organic lemons; 50 g Sugar; 3/8 l chilled, white grape juice; 4 Mangosteen (250-300 g); 10 g Pistachio kernels; 12 Raspberries; 250-300 ml Prosecco; 7-10 Tbsp Lemon balm

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 sheets white gelatine
2 Organic lemons
50 g Sugar
3/8 l chilled, white grape juice
4 Mangosteen (250-300 g)
10 g Pistachio kernels
12 Raspberries
250-300 ml Prosecco
7-10 Tbsp Lemon balm

Directions

1
Soak gelatine in cold water. 1 ##Lemon## wash thoroughly and finely grate the peel. Squeeze lemons and mix with sugar until dissolved. Squeeze the gelatine and dissolve in a saucepan over low heat. Add lemon juice and mix. Stir the lemon juice-gelatine mixture and lemon zest into the grape juice. Chill for about 1 hour until the jelly is firm. Cut the rind of the mangosteen all around "at the equator" of the fruit without damaging the pulp.
2
Lift off the upper half of the rind and now remove the segments from the lower half with a fork. Remove the large seeds in the thicker segments, the small seeds in the smaller segments can be eaten. Chop the pistachios. ##Jelly## stir briefly with a whisk and place in 4 deep plates or bowls. Spread mangosteen and possibly raspberries (pictures 02 + 03) on top and pour on some Prosecco. Sprinkle with ##pistachios## and decorate with melissa. Serve immediately
3
Waiting time approx. 45 minutes