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"Mini-Longo" with Ganda ham and melon caviar

  • Pidy Gourmet Mini-Longo
  • 250 gr juice of melon
  • 2 gr Algin
  • 500 ml water
  • 2,5 gr Calcic
  • 5 slices of Ganda ham
  • some leek shoots
  • Mix the juice of the melon with the Algin in the blender
  • Make a waterbath with the calcic
  • Bake 40 Pidy Gourmet Mini-Longos in a pre-heated oven (170 °C) for +/-4 minutes.
  • Make small rolls with the ham and leek shoots
  • Arrange them in the cooled-off Pidy Gourmet Mini-Longos
  • With the aid of a syringe pour the melon juice in the waterbath, drop by drop, and wait a few moments for it to solidify
  • Decorate the melon caviar on the ham rolls