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, 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)
- 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
- 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
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.