The ham and cheese panna cotta with melon is a creamy and aromatic summer appetizer served in a glass. A creative and fun alternative to the classic ham and melon. Also perfect with an aperitif, as a fresh appetizer to eat with a spoon.
To prepare it, I used the Bauer’s gelatin mix, available in convenient single-dose packs, gluten-free, lactose-free, free of hydrogenated fats, and monosodium glutamate. For a genuine and delicate taste. Moreover, it is very easy to prepare, simply dissolve it in the liquid over low heat and then put it in the fridge to solidify.
I added grated parmesan and also prosciutto, blended together with milk in this case, to obtain a creamy panna cotta.
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.75 oz prosciutto
- 1/2 cup milk
- 3/4 cup liquid fresh cream
- 2 pinches pepper
- 0.63 oz gelatin mix (Bauer – broths and seasonings)
- 1.4 oz parmesan cheese (grated)
- 3.5 oz plain yogurt
- 6.35 oz melon
- 1 tbsp pine nuts (toasted)
- as needed rosemary
Steps
To prepare the ham and cheese panna cotta, roughly chop the prosciutto and place it in a tall container. Add the milk and some of the cream and blend everything with an immersion blender until you get a smooth mixture. Pour into a saucepan, add the remaining cream and the pepper, and bring to a boil. Let it boil for a minute, then lower the heat to minimum and add Bauer’s gelatin mix. Stir until it dissolves and remove from heat. Add the grated parmesan cheese as well as the plain yogurt and mix.
Pour the mixture into 4 small glasses or bowls, cover with plastic wrap, and place in the fridge for at least 3 hours, or even overnight if desired.
When the panna cotta is ready, cut the melon into small cubes and put a couple of tablespoons on each panna cotta, along with some toasted pine nuts.
Garnish with a sprig of rosemary and, if desired, a sprinkle of pepper before serving.
