For the soup
150g of ripe orange melon
1 envelope of pectin
For the raspberry sorbet
50g of fresh raspberries
Raspberry juice
30g of natural low-fat yogurt
2 envelopes of pectin
5g of egg whites
1g of neutral gelatin
1g of emulsifier
For the decoration
4 fresh raspberries
1 sprig of fresh mint
For the soup
150g of ripe orange melon
1 envelope of pectin
For the raspberry sorbet
50g of fresh raspberries
Raspberry juice
30g of natural low-fat yogurt
2 envelopes of pectin
5g of egg whites
1g of neutral gelatin
1g of emulsifier
For the decoration
4 fresh raspberries
1 sprig of fresh mint
For the soup
Blend the orange melon with pectin (if necessary, add a little water) in a blender
Refrigerate
For the sorbet
Puree the raspberries with raspberry juice in a blender
Heat it up to boiling point
Remove from heat, add yogurt, pectin, and neutral gelatin
Let it cool and freeze again
When firm, beat it some more adding emulsifier
Add egg whites in a snowy manner and freeze again
Assembly
Place the soup in a shallow bowl
Put a small ball of sorbet right in the center of the bowl
Garnish with raspberries and fresh mint
