Step 2

Add the warm wine mixture to the macerated fruit, add the melon and cover. Refrigerate for at least 6 hours or up to 1 day to cool it and to allow even more flavour to develop.

Step 3

For the spun sugar with zests and herbs

Preheat the oven to 80ºC. Lay the finely-sliced raspberries and strawberries on a tray lined with greaseproof paper and dry them in the oven for 2 ½ hours. Chop finely and reserve in an airtight container. (You can add a packet of silica gel crystals to keep them crisp and dry.) Pour the water into a small saucepan, add the sugar and let it absorb the water. You can make the caramel without water, but the sugar is more likely to crystallize.

Step 4

Over a medium heat, bring the sugar and water to a boil. Cook until it reaches a pale gold. Remove the pan from the heat and allow the caramel to cool and thicken a little. This will make it easier to thread. Using a fork, thread the caramel onto a sheet of greaseproof paper, using a back and forth motion. Sprinkle the citrus zest, herbs and dried fruits evenly over the threads, so they are trapped. Thread over to create a lattice.

Step 5

To serve:

Ladle the soup and the fruit into a large glass serving bowl or 4 individual glass bowls. Add a sprig of mint and a lattice of spun sugar. Finally, ceremoniously pour a quarter of a glass of pink champagne into each bowl and serve to your guests.

Step 6

Variations:

Many other fruits can be used in this dish, such as redcurrants, blackcurrants, and loganberries. Add 6 leaves of 2g gelatine to the macerated fruit to create a terrine. Alternatively, freeze the jus and grate it to create a granita.