HAM-WRAPPED MELON SUSHI
2. Peel the melon and cut it into cubes. process the cubes of cantaloupe in a blender until a uniform texture is obtained and strain the contents through a sieve.
2. In a rectangular, flat-bottomed bowl and using a hand blender, dissolve 1 sachet of sodium alginate in 1 cup (250 ml) of the cantaloupe coulis made in the previous step and sugar. Let sit for 10 minutes.
3. Dissolve 1 sachet of calcium lactate in 2 cups (500 ml) of water using a spoon. Then, using a pipette held at a 90° angle, slowly drip droplets of the alginate solution into the calcium lactate bath. Let sit for 3 minutes, then empty the calcium lactate bath into the sink and onto a sieve so you’re left with just the melon caviar. Rinse in lukewarm water.
4. Wrap a slice of prosciutto around a crouton to create a bowl shape. Fill with the melon caviar, garnish with the zest and pepper and drizzle with olive oil.