Ice-cream-parfait with melon soup

Ice-cream-parfait with melon soup (4 portions)

  • 80 g raw cane sugar
  • 60 g honey
  • 2 tbsp Byodo Raspberry Balsamic
  • 12 fresh raspberries (alternatively frozen food)
  • pinch of vanilla
  • 1 egg
  • 500 g yoghurt 3,5 % fat
  • 500 g Galia-melon
  • 20 g peeled almonds
  • 1 tbsp Byodo Lemon Balsamic
  • pinch of salt, fresh ground
  • 1 bowl berry-mix
  • 50 g dark chocolate

Heat honey, raspberry balsamic vinegar and half of sugar in a pot. Boil for 1 min, remove from oven and add raspberries and vanilla. Beat yolks into a foam, slowly stir in syrup and leave to cool.

Beat egg-white into foam, slowly stir in remaining sugar and beat until stiff. Stir yoghurt until smooth, mix in raspberry syrup then fold in egg-white foam. Cover small forms with foil and fill in yoghurt mixture. Deep-freeze for at least 6 hours.

Prick small balls out of lemon. Finely blend remaining melon together with almonds and lemon balsamic vinegar. Add pinch of salt and leave soup to cool in fridge.

Temper chocolate and thinly pour upon aluminium foil. Cut into strips (same width as ice-cream-parfait). Arrange soup, garnish with melon balls and berries, put ice-cream-parfait slice on top and decorate with chocolate leaves.