Melon and Lime Cold Bowl with Honey Cream

Cut the melon in half and remove the seeds. It is best to use a Parisienne cookie cutter to cut out 6 cherry-sized melon balls as inserts. Remove the remaining melon flesh. Bring lime juice to a boil with sugar and about 50 ml water. Remove from heat. Soak gelatin in cold water, squeeze out and dissolve in lime juice. Blend in the melon flesh with a hand blender and then strain through a sieve. Allow to cool. For the honey cream, whip the cream, mix with honey and refrigerate until ready to use. Pour the melon mixture into deep plates and place the melon balls inside. Using a tablespoon, cut out a dumpling from the honey cream and place in the center. Garnish with lime peel cut into strips and mint.

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