A playful, modernist take on the classic prosciutto and melon pairing — featuring vacuum-compressed melon, a savory prosciutto-infused air, and delicate basil pearls for balance and freshness.
Serves 4
Ingredients:
- Compressed melon (see sub-recipe)
- Basil Pearls (see sub-recipe)
- Prosciutto Air (see sub-recipe)
- Micro basil (for garnish)
- Cracked black pepper (optional, for contrast)
Speciality Items:
- Vacuum sealer or chamber sealer Need it? Click here to start cooking
- Immersion blender Need it? Click here to start cooking
- Soy lecithin Need it? Click here to start cooking
- Sodium alginate Need it? Click here to start cooking
- Calcium lactate bath Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Light spritz lifts melon sweetness and balances salinity.
High acidity and brioche notes elevate the dish.
Steps:
- Arrange compressed melon cubes neatly on chilled plates.
- Spoon basil pearls around or on top of melon.
- Add a spoonful of prosciutto air over or beside the melon for an aromatic finish.
- Garnish with micro basil and a light dusting of cracked pepper.
Compressed Melon
Ingredients:
- 1 medium – Cantaloupe or honeydew melon (cut into 1 inch (2 cm) cubes)
- 1 tbsp – White balsamic vinegar
- 4–5 – Mint leaves (torn)
Steps:
- Place melon cubes in a vacuum bag with white balsamic vinegar and mint leaves.
- Seal under full vacuum to compress fruit and intensify color and flavor.
- Refrigerate for at least 30 minutes before serving.
Prosciutto Air
Ingredients:
- 100 g – Prosciutto (thinly sliced)
- 200 mL – Water
- 1 g – Soy lecithin
Steps:
- Simmer prosciutto in water for 10–15 minutes to extract flavor, then strain and cool.
- Add soy lecithin to the liquid.
- Use an immersion blender at the surface to create a stable foam (air).
- Scoop the airy foam gently on top of plated melon before serving.
Basil Pearls
Ingredients:
- 20 g – Fresh basil leaves
- 100 mL – Water
- 2 g – Sodium alginate
- 500 mL water + 5 g calcium lactate – Calcium lactate bath
Steps:
- Blend basil leaves and water until smooth, then strain.
- Mix strained basil liquid with sodium alginate; let rest 30 minutes to remove air bubbles.
- Using a syringe or dropper, drip the basil mixture into the calcium bath to form small pearls.
- Let sit for 1 minute, then remove and rinse in clean water.
- Store pearls in a small amount of fresh water until plating.
More Info
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