Chilled melon soup

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Step 1
If the melon is really ripe and sweet, you may not need any stock syrup.

Step 2
To make a light stock syrup, dissolve 170g caster sugar in 350ml water over a low heat.

Step 3
Once the sugar has dissolved, bring to a boil, then cook for five minutes.

Step 4
Set aside to cool before using.

Step 5
Slice the skin off the melon, remove the seeds and roughly chop the flesh.

Step 6
Put in a blender and whizz to a smooth purée.

Step 7
Slowly add a little stock syrup, if necessary, until the mixture is the consistency of a thin soup.

Step 8
Pass through a sieve into a bowl and chill.

Step 9
For the madeleines, slowly heat the butter in a pan to melt, then raise the heat and let it brown - watch it like a hawk or it will burn.

Step 10
When the butter is a nice golden brown, remove, cool for five minutes, then carefully pour off the fat and cool to room temperature.

Step 11
Beat the eggs, sugar and vanilla seeds with an electric whisk for about 10 minutes until thick and tripled in volume.

Step 12
In another bowl, mix the almonds and flour, then beat in the browned butter.

Step 13
Slowly fold in the egg/sugar mix, cover and leave to rest for two hours.

Step 14
Meanwhile, lightly grease and flour two or three 12-hole madeleine or bun tins.

Step 15
Preheat the oven to 190C/375F/gas mark 5.

Step 16
Spoon the batter into the prepared tins (you may have to make these in batches).

Step 17
Bake for eight or nine minutes, until the tops are springy and just firm, remove and leave to cool for two minutes in the tins.

Step 18
Tip out on to a wire rack, and dust lightly with sifted icing sugar.

Step 19
Just before serving, mix the champagne into the chilled soup and stir in the lemon balm.

Step 20
Pour into chilled champagne flutes and serve with madeleines on the side.