Chilled Summer Melon Soup Featuring Mr. Frank’s Kitchen Seasonings

Recipe by Gerard Clinton, Executive Chef at Aspetuck Valley Country Club,  Weston, Connecticut, USA
Image by Diana Delucia

Serves: 4

Ingredients

Goat Cheese Panna Cotta

• 250 grams Goat Cheese (fresh)
• 200 grams Heavy Cream
• 100 grams Whole Milk
• 15 grams Pronto Powder (1% of total liquid weight)
• 6 grams Mr. Frank's Kitchen Garden Sriracha Seasoning
• 1/2 teaspoon Kosher Salt

Melon Soup (Top Layer)

• 400 grams Cantaloupe or Honeydew (ripe)
• 100 grams Orange Blossom Water
• 1 teaspoon Lime Juice
  
• 1 teaspoon Lime Zest
  
• 1 teaspoon Ginger (freshly chopped)
  
• Pinch of Salt
  
• 3 Mint Leaves

Compressed Melon Garnish

• Diced Melon (watermelon, cantaloupe, or honeydew)
  
• Mr. Frank's Kitchen Tropical Sriracha Seasoning
  
• Agave 

Final Garnishes

• Compressed Melon
  
• Goat Cheese Crumbles
  
• Pumpkin Seeds (toasted)
  
• Microgreens (shiso, basil, or mint)

Preparation

Goat Cheese Panna Cotta
Gently warm the cream and milk. Whisk in goat cheese until smooth and entirely melted. Blend the Pronto powder, Mr. Frank’s Kitchen Garden Sriracha Seasoning, and salt. Strain and pour into bowls. Chill for 2-4 hours, or until fully set.

Melon Soup (Top Layer)
Blend all the ingredients until smooth, then strain through a fine-mesh sieve. Chill thoroughly. Once the goat cheese base is set, pour the soup gently on top just before plating.

Compressed Melon Garnish
Vacuum-seal the diced melon with Mr. Frank's Kitchen Tropical Sriracha Seasoning and Agave syrup. Chill for 30-60 minutes before use.

Assembly

Float the soup on top of the goat cheese. Garnish with three cubed melon pieces spread out. Sprinkle gently with the goat cheese crumbles, pumpkin seeds, and the microgreens.