For the horseradish panna cotta with sugar melon and lemon balm, heat QimiQ, milk, sugar and vamille pulp to 80 °C. Allow to cool slightly.
Blend in the horseradish with a hand blender, without air. Then strain through a fine sieve and pour into suitable glasses. Cover with cling film and leave to set in the refrigerator.
In the meantime, cut out small balls from the melon using a Parisienne cutter and set aside. Roughly dice the remaining melon and blend with the remaining ingredients until finely creamy. Spread the resulting puree with the melon balls and lemon balm over the panna cotta.