Melon soup with aniseed and goat's cheese recipe

• 120 g (4.2oz) fresh goat's cheese
• 150 ml (5.3fl oz) very cold double cream
• 8 g (0.3oz) gelatine leaves
• 40 ml (1.4fl oz) milk
• 1 pinch fine salt
• 2 melons, about 1kg each
• 200 ml (7fl oz) iced mineral water
• 1 tbsp aniseed
• 1 pinch fine salt
• 1 tsp aniseed

1. To make the melon soup: halve the melons and remove the seeds, then use a spoon to scoop out the flesh.
2. Blend with the mineral water, aniseed and a pinch of fine salt.
3. Strain through a fine sieve into a bowl, then cover with cling film and chill in the fridge until needed.
4. To make the goat's cheese cream, beat the goats cheese with a spatula or wooden spoon until it is very smooth.
5. In an electric mixer, or another large bowl, whip the cream.
6. Soak the gelatine leaves in cold water for a few minutes to soften them.
7. Warm the milk in a saucepan, then add the drained and squeezed-out gelatine and stir until it completely dissolves.
8. Pour this mixture onto the goats cheese and mix well.
9. Fold in the whipped cream and check the seasoning, adding a little salt if necessary.
10. Pour into 4 shallow dishes, then chill for 2 hours.
11. When ready to serve, pour the cold melon soup on top of the goats cheese cream, then scatter over a few aniseeds and serve.

fresh goats cheese, gelatine, milk, salt, melons, water, aniseed, salt, aniseed

Taken from www.lovefood.com/guide/recipes/46592/melon-soup-with-aniseed-and-goats-cheese-recipe (may not work)