Mint Lime Infused Melon Balls in Prosciutto Cups
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 d 20 min.
Ready in
Ingredients
for
8
- Ingredients
- 2 cantaloupe honeydew melon
- 250 milliliters Port wine
- 125 milliliters dry white wine
- 1 lemon (juiced)
- fresh mint
- 200 grams Prosciutto (thinly sliced)
- mint (for garnish)
Preparation steps
1.
Halve cantaloupe and scrape out seeds with a spoon.
2.
With a melon baller, scoop out smooth, symmetrical ball shapes from cantaloupe flesh.
3.
Mix port wine, white wine, powdered sugar and lemon juice. Cut mint leaves into thin chiffonade and stir into marinade. Pour marinade over cantaloupe balls. Cover and refrigerate for about 24 hours.
4.
Shape prosciutto into small cup shapes and place 1 melon ball in each cup. To serve, garnish with 1-2 mint leaves and arrange on a plate.
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