100ml Champagne Nicolas Feuillatte Réserve Exclusive Brut
1 Charentais melon
Freshly ground pink peppercorns
1/2 tsp Tabasco®
100 ml Champagne Nicolas Feuillatte Réserve Exclusive Brut
Slice the melon in half, scoop out the pips with a large spoon and remove the skin.
Dice the melon into large cubes and transfer to a blender.
Squeeze the lemon and add the juice, together with the remaining ingredients, to the melon puree.
Season with ground pink pepper.
Blitz again in the blender, then set the mixture aside and leave to rest for two hours in the coldest section of the fridge.
To make a real culinary statement, serve in individual preserve jars.
The combination of melon and Nicolas Feuillatte Champagne is simply perfect! The Réserve Exclusive Brut gives added freshness to this light soup. And given the maturity of the Champagne – cellared for 3-4 years – it brings a roundness to this ideal appetiser, and takes it to another level.