Ingredients
juice
of 2 limes
1tsp
arrowroot
3
free-range egg whites
1
very ripe Ogen or Galia melon
1
x 75cl bottle Aqua Libra
Method
1 Place
the lime juice in a stainless steel saucepan, bring to the boil and
stir in the arrowroot until dissolved.
2 Whisk the egg whites
until stiff and carefully fold into the thickened lime juice. Freeze
for at least 3 hours.
3 Remove the skin
and seeds from the melon and liquidise the flesh with the Aqua Libra.
Chill in the refrigerator.
4 Serve the melon
lime soup in chilled soup plates with a scoop of frozen lime and egg
white mixture floating in each.
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