Put 100 g sugar, 120 ml water and vanilla pulp in a small pot. Slowly bring to the boil and simmer for 6-8 minutes until syrupy. Let it cool down. Quarter melons, peel, scrape out seeds.
Cut part of the fruit flesh into thin slices. Form balls from the rest with a ball cutter. Arrange the melon slices decoratively on plates and place the melon balls in the middle.
Drizzle the syrup over carpaccio. Mix crème fraiche, 30 g sugar and lemon peel. Wash the lemon, rub dry and remove fine strips from the peel with a zest ripper. Serve melon carpaccio sprinkled with crème fraiche and lemon zests.
It goes well with biscuits.