Ingredients
(Serves four)

1 Charentais melon (weighing 1kg)
200g iced mineral water
Salt
Freshly ground white pepper
20cl melon liqueur
10cl mint liqueur
1/2 bunch of mint

For the goats' cheese bavarois

120g fresh goats' cheese
1 splash mint liqueur
4 gelatine leaves
150g whipped whipping cream
40g warm milk
Fresh mint leaves

Method

Cut out a few melon balls (per portion) with a Parisienne cutter for garnish. Blend the rest of the melon and the other ingredients. Chill.

To make the bavarois, mix the cheese till smooth. Dissolve the soaked gelatine in warm milk and add it to the cheese, together with the whipped cream and some shredded mint leaves. Check the seasoning, portion and leave to set.

Put the goats' cheese bavarois in a hollow bowl with a few melon balls. Pour over the soup. Decorate with a mint leaf and, optionally, a touch of green olive oil.

by Anne-Sophie Pic