Sushi Melon-Jambon

  1. Cantaloupe melon 1
  2. Sugar 0.5 oz (15 g)
  3. Water 2 cups (470 ml)
  4. Prosciutto 6 slices
  5. Olive oil 2 tbsp (30 ml)
  6. Orange zest to taste
  7. Pepper to taste
  8. Huile d’olive to taste


  1. Sodium alginate ½ sachet (1 g)
  2. Calcium lactate ⅖ sachet (2 g)


  1. Peel the melon and cut it into cubes.
  2. Pass the cantaloupe melon pieces through a blender until a uniform texture is obtained and then pass the contents through a sieve.
  3. Collect 1 cup (235 ml) of the cantaloupe coulis made in the previous step and mix in the sugar and sodium alginate using a hand blender. Let the coulis sit for 1 hour.
  4. Dissolve the calcium lactate in the water by stirring it in with a spoon. Fill a pipette with some cantaloupe coulis and drip droplets of it into the calcium lactate bath. Let sit for 3 min.
  5. Using a sieve, remove the pearls from the calcium lactate bath and rinse them in warm water.

Serving suggestion:

  1. Wrap a crouton in a slice of prosciutto to create a bowl.
  2. Fill said bowl with the melon caviar, garnish with the zest and pepper and drizzle with olive oil.

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