Melon with bavarian ham

BAVARIAN 01405 MELON with HAM INGREDIENTS for 6 PEOPLE 1, 500 kg of ripe melons and sweet, 6 gelatin sheets, 2 tablespoons lemon juice, 3 tablespoons White Port, 3 tablespoons of melon juice, 1 tablespoon granulated sugar, 6 slices of Parma ham preparation time: 25 minutes Procedure Peel the melon, remove the seeds and chop the flesh into dice.

At the end must be 800 grams of flesh that you will spend in the mixer and then not answered in a bowl.

Collect 3 tablespoons of melon.

Soften the leaves of gelatine in cold water and heat in a saucepan with the lemon juice and cantaloupe.

Gathered in a melon cream soup and mix well with sugar, then start to combine the juice of lemon and melon with port and finally one at a time the dissolved gelatin sheets.

Pour everything into a form from the central hole timbale or in small forms from suffl '.

Put in a cool place until the day after.

Before serving, let the base of the shape that contains the Bavarian in hot water and then put its content then flipping it upside down over the dish.

Garnish with slices of prosciutto crudo.