Spoon off the melon balls with a parisienne spoon and marinate in white Porto. Mix the rest of the melon with white Port in the blender and serve in separate small glasses. Chop the ham. Spoon into a highball glass, alternating melon balls, Parma ham, chopped mint and pour some white wine Porto on top.

Parma ham with melon marinated in Port wine

Parma ham cavaillon
white Porto mint leaves lemon
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Spoon off the melon balls with a parisienne spoon and marinate in white Porto. Mix the rest of the melon with white Port in the blender and serve in separate small glasses. Chop the ham. Spoon into a highball glass, alternating melon balls, Parma ham, chopped mint and pour some white wine Porto on top.
Parma ham cavaillon
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Parma ham with

melon marinated

in Port wine

Directions Ingredients Belgian Cuisine taste and tradition
white Porto mint leaves lemon
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion