Peel cantaloupe and diced into cube about 1/2″ to obtain 450g. Keep remaining cantaloupe for the decoration.
Combine diced cantaloupe, sugar into a stainless sauce pan and cook medium heat for 20 minutes by stirring every 5 minutes.
Add milk and cook for another 20 minutes by stirring often.
When mixture thicken, remove from stove and pour into blender and mix.
Add Lime zest and ginger zest pour into a bowl set in an ice bath.
Chill for 4 hours or overnight.
Before Serving, add to the soup 15g of lime juice and the chopped fresh mint leaves.
With the remaining cantaloupe using a Parisienne scoop.
Place 3-4 scoops or diced cantaloupe in the bottom of each glass.
Pour the chilled cantaloupe lime soup to the desired amount.
Finish the decoration with the fresh mint leaf.
Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!