Melon Peel

Preparation Cut out the top third of the net melon in a star shape and remove the seeds. Using a Parisian spoon, cut out balls and arrange as a bowl on a flat plate.

Muddle some of the melon balls with Calvados, vanilla sugar and chopped mint and drizzle as a marinade over the quartered strawberries and the remaining melon balls. Fill the marinated fruit into the melon bowl and decorate with powdered sugar and mint leaves.

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