Ingredients:

• 1/2 water melon with red pulp
• 1/2 lime
• 2-3 sprigs fresh lemon balm
• 2 orange-coloured honeydew melons with yellow or white pulp
• dash of ground cinnamon
• 4 pinches vanilla sugar
• 2 tablespoons sugar
• 1-2 pinches ground cardamom
• 500 g plain yoghurt
• 1 lemon

Preparation:

Wash lime and grate peel. Squeeze juice of lime and lemon, and blend into yoghurt together with sugar, vanilla sugar, cardamom and cinnamon.

Cut melons in half, remove seeds, and cut out small balls. Place melon balls on plate or in water melon rind. Serve chilled, decorated with fresh lemon balm leaves.

Pour yoghurt dressing on top of melon or serve in separate bowl.

Ingredients:

• cardamon
• 6 leaves of white gelatine
• 3 tablespoons honey
• 60 g mint leaves
• 1/2 honeydew melon
• 2 tablespoons lemon juice

Preparation:

Wash 50 g mint leaves and infuse them with 500 ml boiling water. Let stand for 10 minutes then strain the solution and flavour with cardamon and honey. Soak the gelatine leaves in cold water for about 10 minutes. Squeeze any excess water out of the leaves then dissolve them in hot tea. Cut small balls out of the melon with a melon baller, add them to the tea with the remaining mint leaves, and stir lemon juice into the tea. Pour into 4 pudding bowls. Place in the refrigerator for 6 hours then turn out onto serving plates. Serve with wine mousse.

Ingredients for wine mousse:

• 1 egg
• 3 tablespoons sugar
• 250 ml light white wine
• 2 cl maraschino

Mix the egg with sugar and wine and use a whisk to turn it into a dense mousse over hot, but not boiling, water. Flavour with maraschino. The warm mousse goes well with fruit salads, pancakes and waffles.