Sapphire Melon Jelly with Espelette Chili and Crispy HamTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:73.1 kcal
Proteins:3.7 g
Fats:1.8 g
Carbohydrate:15.6 g
Fibers:1.1 g
Sugar:13.5 g
Cholesterol:10.4 mg
Sodium:182.4 mg
Calcium:14.4 mg
Energy:151 kcal
Proteins:7.7 g
Fats:3.8 g
Carbohydrate:32.3 g
Fibers:2.3 g
Sugar:27.9 g
Cholesterol:21.4 mg
Sodium:376.7 mg
Calcium:29.8 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
800
g
sapphire melon
100
ml
liquid honey
6
sheets of gelatin
30
ml
espelette chili chili powder
150
g
bayonne ham
1
lemon
METHOD
- Peel and seed the melon; cut into pieces. Macerate the melon pieces for 15 minutes in the honey, lemon zest and Sauternes.
- Meanwhile, cut the Bayonne ham into thin slices; place them between two sheets of parchment paper and place everything between two baking sheets.
- Cook in a preheated 175° C (345° F) oven for about 10 minutes in order to dry the ham and make it crispy.
- Soften the sheets of gelatin in some cold water.
- In a blender, liquefy the melon and its marinade as smoothly as possible; take a little of the mixture and bring to a boil.
- Add the softened drained gelatin and whisk until melted.
- Stir the gelatin mixture into the remaining melon mixture and pour into a loaf pan. Refrigerate for 12 hours.
- When set, cut the melon jelly into 2 cm cubes, coat one side with Espelette chili and top with a ham chip.
..........
Photo: Christophe Girardot ; in collaboration with AAPrA (Association Aquitaine de promotion agroalimentaire)
