Makes 4 servings
4 cups fresh strawberries, washed & hulled
1 cup sugar
1 cup milk
1 cup half & half cream
2 small melons
4 sprigs fresh mint
Purée the strawberries in a blender or food processor with the sugar until
smooth. Strain the seeds out, stir the milk and cream into the fruit purée.
Chill for one hour.
Cut the melons in half and scoop out the seeds. Using a melon baller, scoop tiny balls (about the size of a pea) from the melon halves. Keep the melon bowls chilled.
Fill each melon bowl with strawberry soup, sprinkle about 12 melon balls on top and garnish with a sprig of mint.
Wine Suggestion: a spicy Riesling.
© JACQUES & COMPANY 2007
