Semolina Souffle with Melons

Boil milk with butter and half the sugar, juice of one lemon and a pinch of salt. Add semolina, meanwhile make and roast until the quantity can be detached from the dishes. Remove the semolina from the fire, gradually stir the egg yolks into the mixture. Beat egg whites with remaining sugar, fold into semolina mixture. Grease the ramekins with butter and sprinkle with granulated sugar. Fill the molds with about 2/3 of the mixture. Place in a water bath and poach in the oven heated to 180 degrees for about 25 minutes.

Peel the honeydew melon and whisk the pulp with the honey, pass through a fine-mesh sieve.

Pour a layer of sauce on plates and place the souffle on top.

Garnish with smooth sour cream, melon balls and powdered sugar.

Drink: mineral water

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