Great as a starter or aperitif at a summer dinner party, this Parma Ham Sorbet is also very simple to make. Start by dissolving sugar in a little water over a low heat until a syrupy consistency is achieved. To the syrup, blend elderflower cordial and melon and add chopped mint and lime zest. Fold lightly whisked egg whites into the mixture and place in an ice cream maker until smooth and frozen. To finish, top with a slice of delicious Parma Ham.
WHAT YOU NEED
1 tbsp granulated sugar
100ml water
1 sprig fresh mint
1 honeydew melon, Â Â Â Â seeded and flesh removed
2 tbsp elderflower cordial
2 tbsp chopped fresh
mint leaves
1 lime, grated
salt
2 egg whites
12 slices of Parma Ham
WHAT TO DO
To make the sorbet, place the sugar and water together with a sprig of mint. Dissolve the sugar over a low heat, bring to the boil and then reduce for about 5 minutes until syrupy
Blend the melon with the syrup and elderflower cordial until smooth. Add in the chopped mint, lime zest and a small pinch of salt
Lightly whisk the egg whites until foamy and fold into the sorbet mixture
Pour the sorbet into an ice cream maker and leave to churn for 30 minutes, or until a smooth, frozen texture is achieved. If an ice cream maker is unavailable, simply pour the mixture into a large container, place in the freezer, and whisk every hour until frozen
Top balls of melon sorbet with slices of Parma Ham and serve immediately
The sorbet may need 5-10 minutes out of the freezer before serving to soften its texture. Ensure that you taste the sorbet before you begin churning the mixture, you may prefer to add a little more elderflower cordial, mint or lime
