You have to try the best melon and prosciutto recipe out there! This is one you are definitely not going to want and miss!
Here is a classic combination of melon and prosciutto with a little modern touch. We had these fantastic crenshaw melons growing in the garden that were so sweet and juicy. I had picked up some duck prosciutto from gwen in LA, (Chef Curtis Stone latest endeavor). Duck prosciutto is something I had for the first time over 13 years ago when I went to france. I actually think I bought some in the airport if i'm not mistaken.
Duck prosciutto is absolutely delicious, and the product from gwen was no disappointment. The product was flawless and a perfect compliment to this classic pairing. I made a simple terrine with mascarpone, lemon, and poppy seeds with the melon. Instead of balsamic I pickled some strawberries and also made a gel with verjus. Here is the melon and prosciutto recipe I hope you enjoy it. `
Melon and Prosciutto
Verjus Gel
- 1 cup verjus
- 1/2 cup sugar
- 1 tsp agar agar (powder)
Melon
- 1 ripe Crenshaw Melon
Filling for melon
- 4 oz mascarpone
- 2 tbsp poppy seeds
- 1/2 lemon zest
- 1 salt (to taste)
Duck Prosciutto
How to make verjus gel
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Place all the ingredients into a pot and bring to simmer. Cook for 5 minutes and then pour into a shallow pyrex pan. Allow to cool completely (approx 1-2 hours) Then with a knife cut up and place into a vitamix and puree until smooth. Place into a squirt bottle and keep cold.
For the Melon Terrine
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Peel the melon and slice into 1/4 inch thick pieces around the core. Take mascarpone, lemon zest, poppy seed, and salt and mix well in a bowl. Using an offset spatula spread a thin layer of the mascarpone mixture in between each layer of melon until you have 4 layers of cheese. Then wrap gently in plastic wrap and place in the refrigerator. Continue the process until you have most of the melon used.
To Finish
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For the duck prosciutto see recipe above.
Take out the terrine and slice carefully and place on a plate. Add the verjus gel, pickled strawberries and radish. Finish with slices of duck prosciutto, chervil, and chive flowers. Serve and enjoy!
