Melon bowl with grapefruit, bayonne ham, baby mozzarella and spicy lassi
INGREDIENTS (serves 4):
120 g baby mozzarella
8 slices of Bayonne Ham
1 pink grapefruit
2 tbsp roasted pine nuts
2 pots of plain yoghurt 125 g
1 dl milk
20 g honey
1 small bouquet of fresh verbena
Cut the melon in two widthways, creating a star-shaped bowl. Remove the seeds.
Use a melon baller to remove 3.5 cm balls of flesh. Place in the fridge.
Dry the baby mozzarella.
Peel and cut the grapefruit into skinless slices with a knife. Leave in the fridge and keep the juice to one side.
For the lassi:
Add the half melon and remaining trimmings to a blender bowl. Follow with the yoghurt, milk, honey, grapefruit juice, a pinch of cardamom powder and a few pistils of saffron.
Blend thoroughly and leave to one side in the fridge.
Cut the ham slices into six rectangles.
Wrap around half of the melon and mozzarella balls. Place the remaining ham rectangles to one side.
Select four thick sprigs of verbena (they will be used as mixer spoons in the lassis).
Evenly fill the two melon “bowls” with melon balls/mozzarella/ham, melon balls/mozzarella, the remaining ham rectangles, slices of grapefruit and roasted pine nuts.
Garnish with a few verbena leaves (use cocktail stalks to eat the different balls).
Pour the chilled lassi into four glasses. Stir with the verbena stalks.