Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Melon and Prosciutto with Lemon-Thyme Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

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Ingredients U.S. Metric
Ripe honeydew or Crenshaw melon, in one piece

Method

Procedure

Finishing

  1. Cut the melon into long, slender, 1-in. (2.5-cm) wedges.
  2. Peel each wedge and cut it in half crosswise
  3. Wrap each melon wedge in a prosciutto ribbon.

Plating

  1. Arrange the melon in a circular pattern