- 1 cantaloupe melon
- 1 tbs (15 g) sugar
- 2 cups (500 ml) water
- 1 sachet (2 g) SODIUM ALGINATE
- 1 sachet (5 g) CALCIUM LACTATE
- 6 croutons
- 6 slices prosciutto
- 2 tbs (30 ml) olive oil
- orange zest
- olive oil
Peel the melon and cut it into cubes. Process the cubes of cantaloupe in a blender until a uniform texture is obtained and strain the contents through a sieve.
In a rectangular, flat-bottomed bowl and using a hand blender, dissolve 1 sachet of SODIUM ALGINATE in 1 cup (250 ml) of the cantaloupe coulis made in the previous step and sugar. Let sit for 10 minutes.
Dissolve 1 sachet of CALCIUM LACTATE in 2 cups (500 ml) of water using a spoon. Then, using a pipette held at a 90° angle, slowly drip droplets of the alginate solution into the calcium lactate bath. Let sit for 3 minutes, then empty the calcium lactate bath into the sink and onto a sieve so you’re left with just the melon caviar. Rinse in lukewarm water.
Wrap a slice of prosciutto around a crouton to create a bowl shape. Fill with the melon caviar, garnish with the zest and pepper and drizzle with olive oil.