1. Cut the melon and red melon into a 7cm center and 12cm overall frame to make a ring shape. 2. Lay 1 sponge cake sheet on the bottom of the mousse mold, put a red melon on top, and put the melon cut into cubes in the middle. 3. Carefully fill the empty space with whipped cream, place it on the melon and flatten it. 4. Put the sponge cake sheet and the ring-shaped melon on top, and the red melon cut into cubes in the middle, then cream. 5. Place the last sheet and fill with cream, flatten the top and harden in the refrigerator for 2-3 hours. 6. Squeeze 2 circles of whipped cream on the top of the cake, place the melon cut into cubes between the whipped cream, then put rosemary and apple mint.