Wineshark Home Cooking - 42. Jambon ham with Melon Mousse

Ingredients (for 4):

• Iberico ham - 4 slices
• Melon - 200 g
• Gelatin - 10 g
• Water - 4 tbsp
• Cream - 100 ml
• Sugar - 10 g
• Black pepper finely - dashes
• Salt - dashes

Procedures:

1. Mix the gelatin with water, on a hot water bath.

2. Cut the melon into pieces, then blend.

3. Add sugar to the cream and whisk into a thick texture.

4. Add the blended melon to the cream, then add 1 tbsp of cream to the gelatin, mix well together.

5. Keep the mousse in the fridge for 4 hours.

6. Serve the mousse in a glass rock cup, then add a few pieces of melon. Fold the ham into a flower shape and put on top.