Melon soup with champagnesabayon

Vanilla pods soak in hot water for about 5 minutes. Cut open sticks in length and scrape out seeds with knife. In a saucepan, add 1 dl of vinegar to the boil with 1/3 of vanilla, apple syrup, pinch of cardamom and pinch of pepper. On a medium heat, reduce to a syrup thickness in approx. 5 minutes. Let cool.

Remove chunks from melon, cut flesh into pieces and put into a food processor. Add 1/2 dl of champagne and mash melon until smooth soup. Season to taste with lemon juice, orange juice, 1 tbsp honey and 1/3 vanilla. Soup refrigerator in cold in 2-3 hours.

Pour half of raspberries into food processor. Raspberries above bowl through sieve and measure 1 dl. Mix 1 1/2 tbsp vinegar, 2 tablespoons of cardamom, 5 tablespoons of pepper and 1 dl of champagne. Season with powdered sugar and 1 tbsp honey. Pour the puree into ice cube mold. Allow to freeze in a freezer in 2-3 hours.

Making the sabayon can bring water to the boil about 1 hour in advance. In (au bain-marie) pan. Fry egg yolks with caster sugar, 1/3 of vanilla and 125 ml of champagne with mixer at low setting in the oven (or bowl). Put the pan in the pan over boiling water and heat the egg mass while beating until nicely bonded foamy custard forms. Place the pan in cold water and whisk again with mixer until mixture is cold. In other bowl whipped creamy beats and airy spat through sabayon. Covered in a refrigerator.

Spread thin lines of spice syrup on four plates with garnish. Pour the leaves of fresh mint from the twigs and stick them in the remaining raspberries (keep 4 raspberries separate). Spread mint raspberries over plates. Supplementing melon soup with chilled champagne left for a sparkling effect.

Place raspberry in the bottom of four champagne flutes. Pour the melon soup into glasses and spoon with the champagnesabayon. Place glasses in the middle of plates. Cut out raspberry ice cubes from molds and place on plates. Serve immediately.