Strawberries and Melon Balls

Cut melons in half diagonally, scrape out seeds with a spoon, then use a baller to remove balls from the flesh, collecting the juice. Scoop out remaining flesh with a spoon.

2. rinse and clean the strawberries, cut them in half or quarters and fill the hollowed out melon halves with the melon balls.

3. Stir 4 tbsp. melon juice with the orange liqueur, juice of one lemon, orange juice and sugar and pour over the strawberries and melon balls. Leave to cool for 1 hour.

Roast the almond kernels in a dry frying pan until golden brown, whip the whipped cream until stiff. Spread the whipped cream evenly over the melon halves and sprinkle with almond slivers.

As a menu suggestion:

Entrée: Celery soup

Main course: Pork goulash

Dessert: Strawberries and melon balls

40 min. (and 1 hour for cooling)

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