Iced Melon Soup with Shrimps’

Defrost shrimp in shell and chop coarsely.

Peel shallots and finely diced in the butter until translucent.

Pour champagne, add chopped shrimp and season lightly with salt and season with pepper.

Add whipped cream and sprinkle in tarragon leaves.

Using a blender, grind everything together and cool.

Cut the melons in half, remove the seeds and cut out a few melon balls with a baller for the garnish.

Lift out remaining melon flesh with a spoon and mash finely.

Add puree to the cooled shrimp soup form and strain everything together through a sieve.

Cool very well (at least 8 hours in the refrigerator) and then form with the balls in the melon half.

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