Fresh currant soup with melon confetti

Name: fresh currant soup with melon confetti
Total time: 20 min
Yield: 4
Ingredients: 600 gram currant; 1 egg yolk; 60 gram sugar; 0.5 cm fresh ginger; 150 gram honey melon; 100 gram watermelon; 3 twig fresh mint

Ingredients

600 gram currant
1 egg yolk
60 gram sugar
0.5 cm fresh ginger

150 gram honey melon
100 gram watermelon
3 twig fresh mint

Directions

Bring a layer of water to a boil in a pan where you can hang a metal or glass dish.
Ris the berries from the twigs and press them with a spoon through a fine sieve above the dish (only the juice is used).
Beat the egg yolk, sugar and ginger well with the currant juice and place the dish over the softly boiling water.
Beat with a whisk until the juice begins to bind lightly.
Take the dish out of the pan and whisk the juice for a few minutes until it is completely cool.
Cover and then put it in the fridge for 1 hour.
Cut the melon into 1/2 cm slices and cut into very small dice.
Divide the cold soup over 4 plates and spread out the melon confetti and fresh mint. Serve immediately.