Project C Project C
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Melon marinated in champagne, dry-cured ham, parmesan cheese granita, deep-fried garlic
and fresh basil 

For 4 servings | Preparation: 40 minutes - Cooking time: 10 minutes 


Additional kitchen equipment


1 Cavaillon melon 
1 honeydew melon 
1 bottle champagne 

1 cucumber 
8 slices of Parma ham 
2 cloves of garlic 
1l peanut oil 

1/2 bunch basil 

For the granita 
5dl of the melon marinade (champagne) 
50g caster sugar 
1dl cream 
180g grated parmesan 

Additional kitchen equipment

2 of 3 melon ballers (different sizes) 
vegetable peeler 
thermometer for the peanut oil 


Start with the melons. Cut the Cavaillon melon in two, remove the pits and scoop out various sized balls using the different melon ballers. Cut the honeydew melon in two as well, remove the pits and turn the flesh into long strips using a vegetable peeler. 


Put all the balls and strips in a large bowl and carefully pour the champagne on top. Leave the melon to marinate for at least 30 minutes. Once the melon has been marinated enough, reserve the 5dl of the marinade required to make the granita. 


Add the cream to a saucepan, bring to the boil and stir in both the grated parmesan and the sugar. Take off the heat and stir in the reserved champagne marinade. Pour into a shallow container, put in the freezer and, every fifteen minutes, scrape it thoroughly with a fork from end to end, until you get fluffy icy flakes. 


Peel the garlic and slice it very thinly lengthways. Add the garlic slices into a saucepan with some cold water, bring to the boil, strain and rinse under cold running water. Repeat this twice. Carefully dry the slices with kitchen paper, heat the peanut oil in a pan (or use a deep-fryer) to 170C (check with the thermometer) and deep-fry the sliced garlic. Scoop the deep-fried garlic on some kitchen paper to get rid of any excess oil and sprinkle with salt. 


Peel the cucumber and cut into long thin strips using a vegetable peeler. Roll up the slices and keep in the fridge until use. 


Divide the marinated melon between the plates. Add 2 slices of Parma ham, a few cucumber rolls and the deep-fried garlic. Finish the dish with some basil leaves and serve with the champagne-parmesan granita.