Open the melon in half and remove the seeds with a spoon; Peel and cut the pulp into dice, sprinkle with lemon juice.
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| Ingredients to make melon cream: |
| 1 sweet and mature melon 700 dl of bird broth 1 leek small 20 g of butter 100 ml of liquid cream 1/2 lemon lemon 1 pinca of cinnamon 1 branch of pepper of Iberian ham to accompany |
Ingredients to make melon cream:
2. Let macerate.
3. Step 2 Peel the white stem of the well tender leek and chop it in Juliana.
4. Say in a saucepan two tablespoons of the leek with the butter, an outflow that is soft.
5. Add the melon and give it a few laps with the spoon.
6. Cover with the tempered broth.
7. Salpimentar slightly and leave the fire, cook about five minutes after it begins to boil.
8. Step 3 Remove and blend in a kitchen robot, adding some fresh peppermint leaves and a pinch of cinnamon.
9. Go through a Chinese, so that it is fine and finally add the liquid cream.
10. Remove with rods.
11. Let cool and serve with fine chips of Iberian ham and a peppermint sheet.
