An excellent refreshing starter using the local Jambon de Lacaune (Lacaune ham).
Prepation time : 15 minutes
Cooking time : 45 minutes (Making sorbet)
Makes : 4 Servings
4-6 slices Jambon de Lacaune (Lacaune ham)
340 g sugar
2 tablespoon of balsamic vinegar
1. Peel and seed the melon.
2. Mix it and add 340 g of sugar, ¼ liter of water and the juice of one lemon.
3. Put it in the ice cream maker for 45 minutes. Do a light brown caramel and add the balsamic vinegar.
4. Arrange thin slice of Lacaune ham, a scoop of sorbet and a few drop of caramel on the plate.
Alternatively an old French favorite is melon and ham with port (or Banyuls wine). You can also buy the lemon sorbet if you do not have an ice cream maker.
By David Bolton
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