HAM-WRAPPED MELON SUSHI

Difficulty

3/5

Prep time

30 min

Total time

30 min

INGREDIENTS
DIRECTIONS

Used technique:

GELIFICAION

1

cantaloupe melon

1 tbs

(15 g)

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

to taste

orange zest

to taste

pepper

to taste 

olive oil

Melon Caviar 

1. 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.
 

Products you will need for this recipe

Sodium Alginate 2oz - 56g

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

Calcium Lactate 2oz - 56g

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