Cinco Jotas ham sorbet & melon

Cinco Jotas ham sorbet & melon

Cambio de Tercio

Ingredients

(for 4 people)

  • Cantaloupe melons
  • 30 g Cinco Jotas ham
  • Mint leaves
  • Cinco Jotas ham fat

FOR THE CONSOME

  • 1.5 l water
  • 50 g ham bones

FOR THE MELON SORBET

  • 820 g cantaloupe melon juice
  • 120 g cantaloupe melon juice (peeled without seeds and passed through the blender)
  • 120 g sugar
  • 25 g dextrose
  • 63 g glucose powder
  • ½ lemon (squeezed)
  • 3 sheets of gelatine

Preparation

  • Bake the bones at 180 °C and skim off the fat.
  • Cook the bones on low heat for at least two hours.
  • Remove the foam from the surface, strain the broth and set aside in the refrigerator.
  • Mix the melon pulp and juice of 1/2 lemon in a blender.
  • Pour 120 g of melon juice into a pan, together with the sugar, dextrose and glucose, and heat slightly to dissolve. Add the gelatine leaves, stirring until it melts in with the rest of the melon juice. Put in a bowl and freeze.

Final Touches