Melon soup with aniseed and goat's cheese recipe

1. 1

   To make the melon soup: halve the melons and remove the seeds, then use a spoon to scoop out the flesh.

2. 2

   Blend with the mineral water, aniseed and a pinch of fine salt.

3. 3

   Strain through a fine sieve into a bowl, then cover with cling film and chill in the fridge until needed.

4. 4

   To make the goat's cheese cream, beat the goats cheese with a spatula or wooden spoon until it is very smooth.

5. 5

   In an electric mixer, or another large bowl, whip the cream.

6. 6

   Soak the gelatine leaves in cold water for a few minutes to soften them.

7. 7

   Warm the milk in a saucepan, then add the drained and squeezed-out gelatine and stir until it completely dissolves.

8. 8

   Pour this mixture onto the goats cheese and mix well.

9. 9

   Fold in the whipped cream and check the seasoning, adding a little salt if necessary.

10. 10

    Pour into 4 shallow dishes, then chill for 2 hours.

11. 11

    When ready to serve, pour the cold melon soup on top of the goats cheese cream, then scatter over a few aniseeds and serve.

* Per serving · 4 servings · Values may vary.

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