Prosciutto melon granita
Food Wishes · ♥ 1.7K likes · 47K views · 9 min video
Read about frozen desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- sliced prosciutto
Put the sliced prosciutto in a dry pan over medium heat; separate it with tongs into an even layer.
Cook until the fat starts to render and the pieces very lightly brown; remove two thirds to a plate for the granita.
Cook the remaining third about a minute more to render and brown further; turn off the heat and move it to a paper towel-lined plate. Leave the fat in the pan.
Scoop exactly two pounds of melon into a bowl on a scale.
- 2 lb honeydew
- cold fresh water
Put eight ounces of the melon (about a quarter) in the blender with the reserved prosciutto and a splash of cold water; puree on high.
- ¼ cup water
- salt
- white sugar
Transfer to the prosciutto pan; rinse the blender with about a quarter cup of water and add it. Add a pinch of salt and a little white sugar.
Bring to a simmer over medium-high, then lower to medium-low and simmer about 15 minutes, stirring occasionally, to infuse.
Pass through a strainer into a bowl, discarding the prosciutto solids. Cool to room temperature before adding fresh melon.
Liquefy the rest of the melon in the blender on high and stir it in.
- gel style green food coloring
Whisk in a drop or two of green gel food coloring, enough to be twice as dark as the finished colour.
Pour into a casserole dish or similar container; freeze one hour (covering is optional and slows it).
Freezing and forking
Freeze uncovered another 30 to 45 minutes and repeat the forking, three or four times in all, until like grainy wet snow.
Wrap and freeze until serving; give a final forking, with a light touch for small crystals. Alternatively freeze solid and scrape once.
Final forking for texture
- 1 tsp sugar
Chop the reserved prosciutto; cook in a pan over medium heat with a teaspoon of sugar, stirring, until the sugar disappears and the pieces turn shiny.