frying pan, round Two types of water melon and buffalo

• Cut the water melon into 2.5 cm slices, with a round cutter (6 cm) cut out five of these slices and then freeze the melon circles.
• Cut the rest of the melon flesh into small pieces and puree with a blender. Season the puree with salt, pepper, sugar, lemon juice and the finely chopped lemon balm - set a few leaves on one side for decoration - and put the soup in the refrigerator to chill.
• For the glaze add the sugar to a pan and caramelize until it turns light brown. Add the orange juice, lemon juice and soy sauce and cook until a thick consistency is created.
• Then coat the frozen melon slices with the glaze and freeze again. 

Preparation before serving:

• Place the frozen melon slices in the grill pan.
• To create an attractive grill pattern, turn the slices by 90 degrees after one minute.
• Add the grilled slices to a deep plate.
• Pour the cold melon soup all around and garnish with 3 slices of ham.
• Place the buffalo mozzarella on the melon slices.