Orange carpaccio with melon and proseccosabayon

Clean the oranges. Grate 1 tablespoon of the peel, cut off some strings for garnish and set aside.

Peel the oranges thick and cut into thin slices. Put them in a circle on 4 plates. Sprinkle the liqueur over and add a dash of pepper.

Peel the melon and cut the flesh into blocks, parts or roll bread out. Put the melon in the middle of the oranges.

Beat the egg yolks with the sugar light yellow and creamy for the sabayon. Place the bowl on a pan of hot water so that the bottom does not touch the hot water.

Pour the Prosecco into a stream and beat firmly for about 10 minutes until the mixture is bound and frothy.

The sauce must not cook! Beat the orange zest through it.

Pour the lukewarm sauce over the melon and garnish with orange zest.