In Onboard Pursuits

Taste of Crystal: Honeydew Melon Espuma

Toni Neumeister (right) with guest chefs

When we inquired about our guests’ favorite ways to spend a day at sea on our Facebook page recently, we weren’t at all surprised that many travelers cited the cuisine served in the many posh eateries aboard Crystal ships. In fact, the endlessly imaginative pastries, appetizers, elaborate entrees, small plates meant to be shared and indulgent desserts that are hard to share are among the things we all miss most once we’ve left a Crystal ship until the next vacation.  To help you with your Crystal cuisine withdrawals, we’re sharing another “taste of Crystal” today – a recipe specifically requested by one of our discerning globetrotting guests and provided by our masterful chefs.

Honeydew Melon Espuma - chilled fruit soup from Crystal's chefs.
Honeydew Melon Espuma – chilled fruit soup from Crystal’s chefs.

Honeydew Melon Espuma, a deliciously refreshing chilled melon soup with frothy texture and just the right amount of citrus zing.

For the soup

  • 1.5 liter honeydew melon juice (sweet)
  • 1 cup orange juice
  • ¾ cup white port wine
  • ½ cup icing sugar
  • ½ cup apple juice
  • ½ cup lemon juice
  • ½ cup lime juice (blend)

Melon Garnish

  • 3 ½ cups melon pearls
  • 2 cups Midori liqueur
  • ½ cup lime juice, freshly squeezed
  • ½ cup simple sugar sugar syrup
  • 1 tbsp. mint chiffonade

Melon Espuma

  • 1 cup melon juice
  • 1/3 cup icing sugar
  • 1/3 cup lemon juice, freshly squeezed
  • 1/3 cup lime juice, freshly squeezed
  • ½ cup white wine
  • ½ cup Midori liqueur
  • 1 pinch salt
  • 1 g Xantham Gum

Preparation

For the melon soup, blend all ingredients together until smooth and chill.  For the Espuma, blend all ingredients together until smooth; thicken with Xantham Gum and fill into an iSi bottle and charge with two chargers. For the garnish, cut out melon pearls, marinate with lime juice, simple syrup and melon liqueur; add mint and serve.

 

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4 Comments

  1. Leanne Matthes
    3 years ago

    Thank you for the recipe! I look forward to sharing it with family and friends. Perhaps it will be on the menu for the Holiday Caribbean cruise?

    Reply
  2. Leanne Matthes
    3 years ago

    Just to clarify – for the espuma, is it 1/2 cup of white wine and 1/2 cup of Midori (it doesn’t specify the amount)

    Reply
    1. Crystal Cruises
      3 years ago

      Thank you, Leanne, for your eagle eye! We’ve adjusted the recipe accordingly.

      Reply
  3. pokemongo
    2 years ago

    Your information is really exciting

    Reply

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