Cut the melons in half in the direction of the thickness, take the flesh of one of the melons. Puree it using a food processor. Pour the puree into a small saucepan, add the star anise stars, the sugar and the cinnamon sticks, broken in half. Simmer over low heat for 10 minutes. Store in the fridge once cooled.
Using a melon baller, scoop balls out of the second melon.
Preheat the oven to th.6 (180°C).
Prepare the shortbread:put the icing sugar, 50 g of soft butter, the flour and the egg, the cinnamon powder in the bowl of the robot, mix until the dough forms a ball, spread it on the plan floured work surface and cut cookies into it.
Bake them on the buttered baking sheet for 15 minutes. Let them cool.
Pour the melon purée into the melon halves, garnish with the balls, spices and mint.
Refrigerate until ready to serve.
You can mix and match the colors of this dessert by using an orange melon and a green (watermelon).
