• Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 6

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
  • gelatin sheets
  • tablespoons Marsala or other fortified wine
  • 250 gr raw ham
  • green apple slices


  1. Soften the gelatine in cold water.
  2. Cut the melons in half, remove the seeds and zest and pass the pulp to the mixer.
  3. 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.
  4. 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.
  5. Just before serving, immerse the mold for a few moments in hot water and turn out the melon jelly on a serving dish.
  6. 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.
  7. Put back in the fridge for 10 minutes.

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