Iced Melon Soup with Cinnamon Leaf Pastry and Fruit Skewers

Iced melon soup Cut the melons in half. Scrape melon pulp out of melons with a spoon. Blend the melon pulp into small pieces.

Brush the melon seeds through a sieve, collecting the juice from the seeds. Whisk together the melon pulp, orange juice, sugar, seeds, honey, passion fruit juice, juice of one lemon, melon liqueur and the fresh berries until you have a smooth soup. Finally, add the champagne, ginger slices and the slit vanilla bean. Depending on the sweetness of the fruit, add a little more sugar or juice of a lemon. put everything together to cool on iced water until serving. Before serving, remove the ginger slices and the vanilla bean.

Preheat the oven to 200 degrees.

Cinnamon puff pastry Roll out the puff pastry to about two millimeters thick and cut into slices. With a little bit of sugar and fruit skewers Clean the fresh berries. Stick half of the berries on the wooden skewers.

To serve, crush a small bit of ice and place on plates. Pour the melon soup into the hollowed out melon halves form and place on the plates.

Offer with the cinnamon leaf pastry sticks and the fruit skewers. Garnish the plate with the remaining fresh berries.

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