Prosciutto Melon Granita
Ingredients
- 3 ounces prosciutto
- 2 pounds melon, any type
- 1/3 cup water
- 1/8 teaspoon kosher salt
- 1/4 cup white sugar
- 2 drops food coloring
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Instructions
- Tear prosciutto into thin strips, and transfer into a dry nonstick sauté pan set over medium heat. Cook, stirring, until fat begins to render out and meat begins to brown slightly at the edges, just a few minutes. Remove 2/3 of prosciutto to a plate and reserve; this will be used later for the melon granita mixture.
- Continue to cook the remaining 1/3 of meat until rendered further and edges begin to crisp, about 1 to 2 minutes. Turn off the heat, transfer meat onto a paper towel-lined plate, and let cool. Chop into small pieces when cool enough to handle, and refrigerate until needed. Do not wipe any fat from the pan.
- Scoop 2 pounds of ripe, sweet melon into a bowl. Transfer 8 ounces of melon from the bowl into a blender. Place the bowl with remaining melon into the refrigerator until needed.
- Add reserved 2/3 portion of prosciutto into the blender. Add 1/3 cup of water, and blend until smooth.
- Pour melon mixture into the same sauté pan you cooked prosciutto in; add a pinch of salt and 1/4 cup sugar. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low, and simmer gently for 15 minutes. Set a fine mesh strainer over a bowl, pour in melon mixture, and gently press out the liquid. Cool down to room temperature before proceeding, about 15 minutes. Refrigerate, if desired, for faster cooling.
- Liquify remaining 1 1/2 pounds melon in the blender; add to the bowl with prosciutto-infused melon. Add a drop or two of green food coloring, and stir to combine.
- Pour melon mixture into a casserole dish. Ideally, liquid should be about 1/2-inch deep.
- Transfer the casserole into the freezer, uncovered, until the outside edge begins to freeze, 30 to 45 minutes. Use a fork to mix the partially frozen portion into the liquid portion and stir to combine. Freeze for about 30 minutes, and repeat. Continue freezing and scraping with a fork as many times as it takes to create the texture of slightly wet snow. Cover and freeze until ready to serve.
- For candied prosciutto bits, add reserved chopped prosciutto to a dry nonstick sauté pan over medium heat, and sprinkle with 1 teaspoon sugar. Cook, stirring, until sugar disappears, and prosciutto pieces become shiny. Transfer onto a plate and let cool. Prosciutto pieces should be crispy when cool.
- To serve, use a fork to break up the granita into crystals, as fine or coarse as you like. Sprinkle with candied prosciutto bits.
Source
Original recipe: View Original