Melon Sorbet with Crispy Parma Ham

It shouldn't work - but somehow, it really does...

4-5 hours prep

0 minutes cook

Serves 4

Nell Carter

Ingredients

Melon sorbet:

1Cantaloupe melon, cut into chunks

drizzlehoney, to taste (check sweetness of melon before adding, it may not need it)

To garnish:

3slices Parma ham

fresh basil

extra virgin olive oil

Sweet cantaloupe melon sorbet topped with crispy parma ham, a drizzle of extra virgin olive oil, and fresh basil. The antipasto salad you know and love, reimagined for a summer heatwave.

Method

Chop the melon into chunks and spread evenly on a tray. Freeze for 2–3 hours.

Transfer the frozen melon to a food processor and blitz until smooth. You may need to scrape down the sides with a spatula. If the melon is too firm to blend, add a few splashes of water to help it along.

Spoon the mixture into a tray or Tupperware and freeze for another 1–2 hours until scoopable.

Meanwhile, fry the Parma ham until crisp, then break into shards.

Serve the melon sorbet using an ice cream scoop. Top with the Parma ham shards, a drizzle of extra virgin olive oil, and a sprig of basil.