Champagne Soup with Almond Cream Ice Cream

For the champagne soup with almond cream ice cream, wash the orange, lemon and lime with hot water and rub dry. Finely grate the peel and squeeze out the juice.

Soak gelatin in cold water, then squeeze well. Heat honey with citrus juice and zest in a saucepan and caramelize. Deglaze with port wine and add the ginger root. Allow to clove for a few minutes, then remove the ginger. Pour in the champagne and stir in the squeezed gelatin. Place the saucepan in ice water and let the mixture cool while stirring. Divide among dessert bowls and chill.

For the almond cream ice cream, put milk and whipped cream with 50 g sugar in a saucepan. Bring to the boil. Meanwhile, beat egg and yolk with the remaining sugar until foamy, then stir into the boiled milk-cream mixture. Reduce heat slightly and continue beating until the mixture clings to the wooden spoon.

Cut the marzipan into pieces and incorporate with a hand blender. Season to taste with amaretto and 2 drops of bitter almond oil. Freeze the finished ice cream mixture in the ice cream maker or in the freezer.

Place one scoop of almond cream ice cream in the center of each champagne soup and garnish with lemon balm.

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