Mix the apple juice, 250 ml champagne and the muscatel and heat gently. Season to taste with the lemon juice and sugar. Now add the dissolved gelatine and put everything in the cold. Before serving, stir the soup well (preferably with a whisk) and fill up with the rest of the champagne.
Serve the soup and garnish with the fresh berries and mint, place the ice cream ball in the center of the plate.
The soup is then lumpy due to the gelatine. It looks like bits of ice are floating in it. It tastes great, is absolutely low in fat, extravagant, and also a feast for the eyes.
Ingredients
Print Recipe
Pin Recipe