Spanspek, Prosciutto Crisp, Elderflower, Apple, Cucumber, Yoghurt Jelly and Lemon Granita
Enjoy with the Creation Sauvignon Blanc, Semillon
Yields 10 portions
1 spanspek (melon)
Peel and take the seeds out.
Cut into 2 x 2 cm blocks.
1 packet thinly sliced prosciutto
Place the separate slices on a baking tray and bake in a preheated oven at 175° C for about 10 minutes or until crisp.
Elderflower, Apple and Cucumber Salsa
1 Granny Smith apple
1/2 cucumber, deseeded
1/4 cup elderflower cordial
Cut the apple into 0.5 x 0.5 cm cubes.
Cut the cucumber into 0.5 x 0.5 cm cubes.
Place apples and cucumber in separate containers and mix with the elderflower before plating.
Thinly julienne the radishes for plating.
1 cup water
2 lemons, zest removed and juiced
1/4 cup sugar
Bring all the ingredients to the boil and cool down to room temperature.
Place in an airtight container and freeze.
When plating, scrape the lemon granita with a fork and place a tablespoonful on the plate.
1 cup Greek yoghurt
1/4 cup milk
1 tbsp sugar
4 leaves gelatine (soaked in cold water)
20 fresh oreganum leaves
1 empty 2 L ice cream container
Heat up the yoghurt, milk and sugar.
Whisk in the soaked gelatine leaves.
Place the oreganum leaves at the bottom of your empty ice cream container.
Slowly pour the yoghurt mix into the container and place in the fridge to set.
When set, cut it up to get two pieces of jelly per plate.
Plate as illustrated in the photograph.