Melon Soup Spheres are a modernist appetizer that transforms frozen cantaloupe-honeydew soup into delicate bursting spheres using sodium alginate spherification. The technique freezes a blended melon mixture, then briefly bathes the frozen spheres in a setting solution to create a thin alginate membrane.
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For the Melon Soup
Combine 275g of the cantaloupe with the honeydew, lime juice, honey, and calcium lactate then blend to combine. Pour into spherical or hemispherical molds. Place a small cube of cantaloupe into each mold then place the molds in the freezer and let freeze fully.
For the Setting Bath
Prepare the setting bath at least an hour before you want to make the spheres. Blend together the water, sugar, and sodium alginate then bring to a boil. Set aside and let cool.
To Create the Spheres
Once the soup is frozen you can make the spheres. This can be done up to a few hours before the party.
Set up the rinsing bath by placing the water in a bowl. Set up the holding bath by adding enough water to a bowl to cover the spheres once they have been spherified.
Remove the frozen spheres from the freezer. Place the spheres, a few at a time, in the setting bath, being sure not to let them touch or they can fuse together. Let them set for 2 to 4 minutes. Remove them with a slotted spoon and place them into the rinsing bath. Swirl them gently to rinse off the outsides then place in the holding bath. Repeat for the remaining spheres.
The spheres can be held in the holding bath for several hours but the flavor will begin to leak out over time into the holding bath.
To Assemble
Place the sphere on a small bowl or plate, or a large spoon. Top with some prosciutto, blue cheese and a mint leaf.
Hold spheres in the water bath up to several hours before assembly; flavor leaches into the bath over time, so assemble closer to service for peak taste.
spherical or hemispherical molds · slotted spoon · blender · bowls for setting, rinsing, and holding baths
Up to several hours, but flavor will gradually leak into the holding bath over time, so assemble closer to service for best taste.
Sodium alginate is a thickening agent derived from seaweed used in spherification; it's available from specialty cooking stores, online modernist cuisine suppliers, and some health food retailers.
Yes, blend and freeze the soup in molds up to a few hours before spherifying, or prepare the setting bath at least an hour in advance.
They will fuse together, so work in small batches and ensure spheres don't make contact during the 2 to 4 minute setting time.
Yes; the spheres work with any savory or sweet garnish, though the original recipe pairs them for contrast and textural balance.
