Serves 4

This is a lovely palate cleanser which we serve at La Noisette where the melon is sliced thinly and arranged as a carpaccio on a plate. The space dust adds a surprising twist to set off the cool and refreshing combination of melon and champagne.

1 medium-size, ripe honeydew melon
1 tube or 7g packet of space dust

For the champagne granita
125g caster sugar
Juice of 1 lemon
3 tbsp liquid glucose
250ml water
250ml champagne

1 To make the granita, put the sugar, lemon juice, liquid glucose and water in a pan. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes until the syrup has thickened slightly. Leave to cool completely.
2 Stir the champagne into the cooled sugar syrup then pour into a large, shallow container. Cover with a lid or a piece of clingfilm and freeze for about 3 hours, forking the mixture every hour to break up the ice crystals.
3 Use a melon baller to make balls from the honeydew melon. Divide the melon balls between four chilled serving bowls, then sprinkle over the space dust. Top with a scoop of champagne granita and serve immediately.

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