Melon explosion with Joselito cured ham

Massimiliano Alajmo

Melon explosion with Joselito cured ham

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For the chocolate glaze


90 g of cocoa butter

10 g of white chocolate

7 g of Joselito Jam
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Melon explosion with Joselito cured ham

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For the melon ball

Blend the melon and freeze into tablet shapes.

For the dill cream


Partially whip the fresh cream mixed with the dill , a little salt, a splash of dill water and an imperceptible pinch of extra-fine sugar.

For the chocolate glaze


Melt the cocoa butter, add the white chocolate, melt at 40ºC, emulsify and add 7 g of dried and diced Joselito cured ham (slices of Joselito cured ham cooked at 175ºC for 12 minutes and shredded with a knife) little by little to each glaze to avoid it sinking to the bottom of the container.

For the presentation


Skewer the melon sorbet tablet and pass it through the nitrogen and quickly wet it with the dill cream to form a thin coating. Pass it through the nitrogen once more and finally, immerse it in the chocolate glaze sprinkled with diced cured ham. Drain well, allow to thaw in the freezer, serve with two pieces of green celery stalk fixed in place using a little of the glaze. Decorate with a julienne celery leaf.
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