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Cold melon soup with Parma ham mousse and Port wine reduction

Eat seasonably with our fresh and healthy melon recipe ! 


For 6 to 8 servings

For the melon soup:

For the Parma ham mousse:

For the Port wine reduction (optionnal):

  • 15cl of Port wine
  • 1 teaspoon of flower honey


For the melon soup:

  1. Remove the melon's rind and pips. Dice the melon and add the honey. 
  2. Mix it with a blender to obtain a soup (you can add water if the soup is too thick).
  3. Add the grated ginger, salt and reserve.

For the Parma ham espuma:

  1. Sliver the 200g of Parma ham slices.
  2. Boil the vegetable broth with the liquid cream. Add the Parma ham slivers and the gelatine leaf (previously rehydrated and wrung). Mix until the gelatin leaf is dissolved.
  3. Salt and infuse for 1 hour.
  4. Filter the preparation, add it to the siphon and then screw on the lid. Charge the siphon with the gas canister and gently shake. 
  5. Store it for 1 hour minimum in your fridge.
For the Port wine reduction:
  1. In a small pan, boil the Port wine with the honey. Reduce by half. Reserve.
  1. Pour the melon soup in the soup plates.
  2. Gently shake the siphon and generously spread the Parma ham mousse in the center of the plates
  3. Add a trickle of Porto reduction.
  4. Add a few fresh edible flowers on the Parma ham mousse.