Prosciutto and Melon Foam Tartlets
Ingredients
Melon foam
- 250g melon puree
- 46g egg white
- 15g sheet gelatine (200 bloom)
- 1 pinch salt
- 1 nitrous oxide cartridge
Phyllo tartlet
- phyllo dough, as needed
- butter, for brushing
Prosciutto
- prosciutto crudo, diced (quantity as needed)
Preparation
Melon foam
Blend the flesh of a melon to make 250g puree.
Heat a small part of the puree and add the gelatine softened in ice water.
Combine with the remaining puree, egg white, and a pinch of salt.
Strain the mixture and pour into a 0.5l siphon.
Refrigerate for at least 8 hours.
Shake well before use.
Phyllo tartlet
Brush melted butter on a sheet of phyllo dough and layer another sheet on top.
Cut out a disc and fit it between two metal molds.
Preheat the oven to 180°C fan-forced, then bake, reducing temperature to 160°C, for 8-10 minutes.
Assembly
Cut prosciutto crudo into small dice.
Place the diced prosciutto inside the baked tartlet shells.
Dispense the melon foam from the siphon into the tartlets.
Serve immediately.
Tips
Shake the siphon vigorously for best results; using less gelatine may cause the foam to lose shape.
Ensure the phyllo disc is larger than the tartlet mold for a proper fit.
