MELON JELLY WITH RAW HAM CROISSANTS
An alternative to the usual ham and melon. I tried and appreciated this appetizer in a recently opened restaurant in the area. For promotional purposes, during the first month after the inauguration, they offered customers an appetizer to choose from among those proposed. I chose this and I have not regretted it at all. I did it from memory and on the basis of a minimum of experience and it came out very good.
- 2 ripe and firm cantaloupe melons
- 4 gelatin sheets
- 3 tablespoons Marsala or other fortified wine
- 250 gr raw ham
- green apple slices
- Soften the gelatine in cold water.
- Cut the melons in half, remove the seeds and zest and pass the pulp to the mixer.
- Heat the marsala in a saucepan, add the drained and well squeezed gelatine sheets, melt them over low heat, then add the pureed melon pulp to the liquid and mix well.
- Transfer the mixture into a ring mold of 18 – 20 cm in diameter (or in individual molds) and place it in the refrigerator for at least 4 hours, until the mixture has solidified.
- Just before serving, immerse the mold for a few moments in hot water and turn out the melon jelly on a serving dish.
- Place slices of ham rolled into a cone in the center of the ring and decorate as desired with slices of green apple dipped in lemon juice so that it does not blacken.
- Put back in the fridge for 10 minutes.