Prosciutto e melone sorbet

Prosciutto e melone sorbet

Rockmelon sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

What’s an old-school Italian wedding without prosciutto and melon as a cold starter?

This dish was really popular in the seventies, and I get the feeling that I’ll be around to see it come back into fashion. This is Messina’s homage to this classic pairing … sorbet style!

Domestic

Ingredients

Quantity Ingredient
200g water
600g see method for ingredients, (60%), assume 15% sugar (see notes)
155g sugar
40g dextrose
5g stabiliser
Candied prosciutto

Method

  1. Mixing

    Put the water and 200 g of rockmelon purée in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the water and rockmelon purée hit 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the remaining 400 g of rockmelon purée and blend well. Place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl; as you do this, add in the pieces of candied prosciutto. Cover tightly and immediately place in the freezer.
  7. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the water and 200 g of rockmelon purée in a pasteuriser and select low pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the water and rockmelon purée hit 40°C, whisk in the powders; the pasteuriser will take the entire mix to 65°C, then will hold for 30 minutes before switching to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, add the remaining 400 g of rockmelon purée and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction. As the sorbet comes out of the churner, add in the pieces of candied prosciutto.
  5. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Notes

  • Remove the skin and seeds from 1 rockmelon, then purée the flesh until smooth.

    Because we don’t have enough water in this recipe to dissolve the powders, we need to heat up 200 g of the rockmelon purée with the water. Heating the fruit alters its taste, so we only heat a small amount and keep the rest of the fruit purée fresh.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again