A designer gourmet dainty with an unusual mélange of mangosteen fruit sorbet over minter melon ice chilled soup – a real feast
200 ml water
400 g Mangosteen flesh diced
1 tbs lemon juice
Put the sugar and water in a small saucepan. Stir to allow the sugar to dissolve over low heat. When dissolved increase the heat and cook for few minutes. Allow to cool.
Puree the Mangosteen flesh in a blender and mix with the cold sugar syrup. Refrigerate the mixture.
MINT & MELON SOUP
2 kg fresh watermelon deseeded
icing sugar, to taste
12 small mint leafs, chopped finely
6 x upper 4 mint leafs on a branch for decorating
1 ) Wash and hull the watermelom & . Puree with the chopped mint leaves in a blender. Strain the puree get rid of the small seeds if any .
2) Pour 200 ml of the watermelon soup into each soup plate. Sprinkle with the chopped mint.
Put 1 scoop of the pre-set Mangosteen sorbet in the middle of each plate of mint & melon chilled soup and decorate with mint leafs.— serve immediately.
(Executive Chef Aman Tandon from ThePrideHotels Ahmedabad)