The Marlatt’s are coming to the cottage in a few weeks and I am already thinking about the menu. I was inspired by Iron Chef last week, where the secret ingredient was melon and you had to have a frozen component. One of the chef’s created a version of melon and prosciutto that I loved, so here is my rendition.
Chilled Melon & Kiwi Soup with Crispy Prosciutto Chiffonade and Frozen Melon & Kiwi Balls
Serves 4-6 small portions
- 500g + 100g Sweet Cantaloupe
- 80g + 20g Kiwi
- 1/2 cup no fat yogurt
- zest of 1/2 lime
- 1 tbsp Agave Nectar (if melon is not sweet enough)
- 1 slice of Prosciutto per person (omit if you are making this vegetarian)
- Seed and peel cantaloupe. Cut 500g into smallish cubes.
- Peel and core Kiwi and cut 80g into smallish cubes.
- Put cantaloupe, kiwi, lime zest and yogurt into blender and blend until smooth.
- Taste and season with agave nectar if not sweet enough (my cantaloupe was plenty sweet enough, so I didn’t need the extra sugar)
- Pour through a fine sieve to avoid the kiwi seeds and cantaloupe pulp.
- Chill 4-5 hours.
- Cut the remaining 100g cantaloupe and 20g kiwi into 1/4″ cubes (I have a mini melon baller so I used that (of course you did!)). Place on parchment paper and freeze 4-5 hours.
- When you are ready to serve, chiffonade the prosciutto and fry until very crispy (broiling works too, just watch it carefully, it burns quickly!). Drain extra oil onto paper towel.
- Pour soup into small cups, dot with the frozen cantaloupe and kiwi and place the chiffonade of prosciutto on the centre top.
- Serve while the prosciutto is still hot (it’s a great contrasts of textures and temperatures, melon soup being cold, prosciutto being hot, and the little balls of melon and kiwi being frozen!)