Now that it is officially getting hot in southern California, I thought a refreshing summer dessert was in order! The concept was Alex's, after deciding on a melon granita (essentially shaved ice) he suggested candied prosciutto be added. Dipping prosciutto di parma in simple syrup they were baked for a few minutes on a sil-pat and allowed to harden. This twist on a classic pairing ended up being a perfect warm weather dessert! Or in our case, mid afternoon snack.
Saturday, March 20, 2010
Cantaloupe Granita with Candied Prosciutto
Now that it is officially getting hot in southern California, I thought a refreshing summer dessert was in order! The concept was Alex's, after deciding on a melon granita (essentially shaved ice) he suggested candied prosciutto be added. Dipping prosciutto di parma in simple syrup they were baked for a few minutes on a sil-pat and allowed to harden. This twist on a classic pairing ended up being a perfect warm weather dessert! Or in our case, mid afternoon snack.
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So refreshing on a warm day. Plus, you can't really go wrong with prosciutto di parma. Now I want more.
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