frying pan, round Two types of water melon and buffalo





20 min.

grilling time

5 min.
  • 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.

1 small water melon

500 g buffalo mozzarella

250 g buffalo ham, sliced thinly

50 g lemon balm

1 tbsp. lemon juice

Salt, pepper, sugar



20 g sugar

20 m orange juice

10 ml Soy sauce

Juice from 1 lemon