Apple and melon soup

Ingredients

Directions

1. 1

   Bring milk, rice, butter, 1 tablespoon of sugar, vanillin sugar and salt to the boil in a saucepan. Then let it swell at low heat with half open lid for about 35 minutes. Stir from time to time. In the meantime, cut the melon in half for the soup and remove the seeds. Cut out as many balls as possible from the melon halves and set aside.

2. 2

   Remove the rest of the melon flesh from the halves and put them in a pot with apple and lemon juice. Add lemon peel and remaining sugar, bring to the boil and let it boil for about 2 minutes. In the meantime cut the apple in half, remove the seeds and cut into fine pieces. Stir cornflour with a little cold water until smooth. Remove lemon peel. Finely puree the soup with a chopping stick, bring to the boil and stir in the cornflour. Bring to the boil again briefly, add apple and simmer for approx. 1 minute. Wash the basil, dab dry and cut into fine strips, except for a little garnish. Add basil to the finished rice and let it cool down for about 10 minutes. Then form dumplings with two tablespoons.

3. 3

   Bring to the boil again briefly, add apple and simmer for approx. 1 minute. Wash the basil, dab dry and cut into fine strips, except for a little garnish. Add basil to the finished rice and let it cool down for about 10 minutes. Then form dumplings with two tablespoons. Roll up Parma ham and put it on small wooden skewers with 1 melon ball each. Arrange remaining melon balls, rice dumplings and soup in deep plates. Serve garnished with basil