Prepare pastry for the base of the flour, baking powder, sugar, lemon juice, beaten up butter and egg yolks, refrigerate for 30 minutes.

Select berries, cut the melon pulp into thin slices.

Roll the chilled pastry out, press into the pie pan and bake the base for 25 minutes over 390F, then cool.

Soak gelatin in cool boiled water until the granules plump and become transparent, then drain the excess water. Melt the soaked gelatin on water bath. Mix lemon juice with the powdered sugar, add the melted gelatin and champagne, add lemon grass and cool.

Fill the base with the berries and melon slices, cover with the jelly mass and refrigerate until completely set. Cut into portioned pieces before serving.

This dessert could also be cooked in separate molds.