1 kg watermelon
2 dl light cream
4 dl champagne
200 g sugar
50 g raspberries
50 g wild strawberries
50 g blackberries

Make watermelon balls with a special spoon and macerate with 1 dl champagne. Cook the remaining watermelon with sugar and allow to cool. Add the light cream and the remaining champagne and put in the fridge until serving time. Serve in a soup dish with berries.