820 gr melon juice, 100 gr. melon juice (obtained by peeling the melon, removing the seeds and blending), 120 gr sugar, 25 gr dextrose, 63 gr atomised glucose, Juice 1/2 lemon, 4 sheets gelatine.
2 gr melon (dice 0.5 x 0.5 cm), 2 gr watermelon (dice 0.5 x 0.5cm), 2 gr cucumber (dice 0.5 x 0.5 cm), 1 pinch black mint, 1 tiny piece of crystallised ginger. Crystallised ginger: Ginger, Cold water, Sea salt, Cider vinegar. Melon jelly: Infusion, Agar-agar.
Peeled, seeded melon.
Blend the melon pulp and pour onto the juice of half a lemon. Pour 100 gr melon juice into a pan and add the sugar, dextrose and glucose. Heat a little to dissolve, add the gelatine and stir. Add to the rest of the melon juice. Transfer to the Pacojet canister and freeze. Fruit salad: Dress the ingredients with 4 drops Assut extra virgin olive oil.
Peel the ginger and cut into the smallest possible pieces. Place in cold water and bring to the boil to blanch. Remove, cool and marinade in sea salt for 15 minutes. Make a syrup with sugar and cider vinegar in equal proportions by bringing to the boil. When the syrup is cold, add the ginger, at least 24 hours before eating.
For every litre of infusion add 2 gr agar agar by heating 10% of the infusion then adding the agar agar and bringing to the boil. Then mix with the rest of the infusion at 35º C. Pour the jelly into the serving dishes and leave to set.
Peel and seed the melons. Cut into 1 cm cubes and press with your hands until a sort of purée is made. Strain for a minimum of 4 hours.
Once the melon jelly has set, top with a line of salad, a quenelle of sorbet, a flake of ham and a few slices of young almond.