HAM-WRAPPED MELON SUSHI

Difficulty

3/5

Prep time

30 min

Total time

30 min

INGREDIENTS
DIRECTIONS

Used techniques:

GELIFICAION

1

cantaloupe melon

1 tbs

(15 ml)

sugar

2 cups

(500 ml)

water

1 sachet

(2 g)

SODIUM ALGINATE

1 sachet

(5 g)

CALCIUM LACTATE

6

croutons

6 slices

prosciutto

2 tbs 

(30 ml)

olive oil

2 tbs

(30 ml)

orange zest

to taste

pepper

to taste 

olive oil

Melon Caviar 

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.
 

Assembly

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.
 

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