Cuisine: American

Category: fruit

Servings: 6


6 oz. prosciutto, thinly sliced
1/4 watermelon
1/2 cantaloupe
1/2 honeydew
1/2 ogen
lemon juice, to taste
leaf gelatin, as needed
cold water, as needed


Line 2-pt. terrine first with plastic wrap, then with prosciutto, allowing ends to overlap edges of mold. Refrigerate until chilled. Cut melon flesh from rinds; remove seeds. Cut flesh into enough strips to fill terrine; strips should measure 1/2 in.-x-1/2 in.-x as long as possible. Reserve melon trimmings. Drain strips on paper toweling. Place reserved trimmings in blender or food processor; process until smooth. Add lemon juice. Weigh melon puree. For each 20 oz. of puree, place 7 gelatin leaves in cold water; soak for 1 hour. Squeeze excess water from gelatin; place in pan or bowl in bain marie. Heat until dissolved; stir into melon puree. Dip watermelon strips into puree; lay in mold. Refrigerate until set. Repeat procedure for remaining melon strips, making sure each layer is set before beginning the next. Fill terrine to within 1/8 in. of top. Fold prosciutto and plastic wrap over melons. Refrigerate for 4 hours or overnight.

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