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Ingredients
- 1 small Cavaillon melon or cantaloupe, seeded and flesh cut into chunks
- 1/2 cup plain full-fat yogurt
- Grated zest of 1 lime
- 1/2 cup 2-percent milk
- 1/2 teaspoon Banyuls or other flavorful white-wine vinegar
Method
- Puree the melon in a food processor, then refrigerate for at least 1 hour.
- Combine the yogurt and lime zest.
- Divide the yogurt mixture among six glasses.
- Chill.
- Just before serving, carefully pour the melon puree atop the yogurt in each glass.
- In a food processor, combine the milk and vinegar and pulse until solidly foamy on top.
- Place a spoonful of the foam in each glass and serve immediately.
