Japan Sake and Shochu Makers Association | JSS
The sake brings out the flavors of the melon and cured ham!
| 2/8 of a small melon |
| 1 fig |
| 4 slices of cured ham |
| A pinch of Italian parsley |
| 100ml of Japanese sake |
| 50ml of water |
| 6g of granulated sugar |
| 5g of gelatin |
| Mint for decoration |
Step 1:
Soften the gelatin with 3 tablespoons of water. Combine 50ml of water with the softened gelatin and granulated sugar. Stir while heating to dissolve the gelatin.
Step 2:
Pour the boiled gelatin solution into a tray and allow it to cool.
Step 3:
Once the gelatin has cooled down, add Japanese sake to the tray and mix together. Refrigerate until it cools down and hardens.
Step 4:
Cut the melon and figs into wedges and remove the stems and seeds. Cut 2 slices of ham into half (for figs).
Step 5:
Wrap the melon and figs with the cured ham, place on a plate and garnish with Italian parsley.
Step 6:
Break up the cooled and hardened sake jelly with a spoon or fork, place in a glass, and add to the plate in (Step 5).
