Melon Champagne Cold Dish with Ice Sea Shrimp

Score the melons in a zigzag in the upper third and remove the lid. Remove the core with a spoon. From the lid and the lower part of the melons, prick small balls out of the melon flesh with a baller and use these as an inlay. Carefully scrape out the remaining flesh with a spoon. Squeeze one lime and grate the rind from the other.

Blend the melon flesh with powdered sugar, lime juice, plum wine, lime zest, chili and the ice cubes in a blender.

Finely chop the tarragon leaves, add to the soup and finally mix in the champagne.

Fill the ice sea shrimp and reserved melon balls into the hollowed melon, add the melon-champagne cold dish and garnish the whole with pine nuts and tarragon sprigs.

Picnic tip: A thermos can also be used to transport the picnic.

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