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Sapphire Melon Jelly with Espelette Chili and Crispy Ham Recipe
Sapphire Melon Jelly with Espelette Chili and Crispy Ham
Christophe Girardot, La Table de Montesqieu, Gironde, France
Flavors of Aquitaine
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Ingredients for 6 servings
- 800 g (1 lb. 12 oz.) sapphire Melon
- 100 ml (6 tbsp.) liquid honey
- 6 sheets of gelatin
- 2 tbsp. Espelette Chili chili powder
- 150 g (5 oz.) Bayonne Ham
- 1 lemon
- 200 ml (3/4 cup)
  1. Peel and seed the melon; cut into pieces. Macerate the melon pieces for 15 minutes in the honey, lemon zest and Sauternes.
  2. Meanwhile, cut the Bayonne ham into thin slices; place them between two sheets of parchment paper and place everything between two baking sheets.
  3. Cook in a preheated 175° C (345° F) oven for about 10 minutes in order to dry the ham and make it crispy.
  4. Soften the sheets of gelatin in some cold water. 
  5. In a blender, liquefy the melon and its marinade as smoothly as possible; take a little of the mixture and bring to a boil.
  6. Add the softened drained gelatin and whisk until melted.
  7. Stir the gelatin mixture into the remaining melon mixture and pour into a loaf pan. Refrigerate for 12 hours.  
  8. 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)

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