Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
275g cantaloupe, peeled
Combine 275g of the cantaloupe with the honeydew, lime juice, honey, and calcium lactate then blend to combine. Pour into spherical or hemispherical molds. Place a small cube of cantaloupe into each mold then place the molds in the freezer and let freeze fully.
Prepare the setting bath at least an hour before you want to make the spheres. Blend together the water, sugar, and sodium alginate then bring to a boil. Set aside and let cool.
Once the soup is frozen you can make the spheres. This can be done up to a few hours before the party.
Set up the rinsing bath by placing the water in a bowl. Set up the holding bath by adding enough water to a bowl to cover the spheres once they have been spherified.
Remove the frozen spheres from the freezer. Place the spheres, a few at a time, in the setting bath, being sure not to let them touch or they can fuse together. Let them set for 2 to 4 minutes. Remove them with a slotted spoon and place them into the rinsing bath. Swirl them gently to rinse off the outsides then place in the holding bath. Repeat for the remaining spheres.
The spheres can be held in the holding bath for several hours but the flavor will begin to leak out over time into the holding bath.
Place the sphere on a small bowl or plate, or a large spoon. Top with some prosciutto, blue cheese and a mint leaf.