Hey all... I have this idea in my head for lobster quenelles w/honeydew balls in a lightly curried pear consomme. I may end up doing lobster ravioli instead. It's in the early formulative stage & I'm not nearly ready to make the first test batch. I'm trying to plan out the consomme, want it light - not simply a puree. I'm thinking that I may add honeydew puree to the pear puree, add some pear liqueur, and add all that to veggie stock prior to working in the protein raft. I'll likely use champagne vinegar as my acid. So, I guess my question is - does it make sense to thin the pear puree with the honeydew puree, or would the veggie stock be sufficient? Thanks!