Technique: SPHERIFICATION
Food additives: CALCIUM LACTATE, SODIUM ALGINATE 

INGREDIENTS

• 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
• pepper
• olive oil

DIRECTIONS

MELON CAVIAR

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.

ASSEMBLY

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.

PRODUCTS USED TO CREATE THIS RECIPE