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.

Set aside.



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.



3 radishes

Thinly julienne the radishes for plating.


Lemon Granita

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.


Yoghurt Jelly

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.


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