Serrano and melon jelly


Make the traditional sweet melon and salty ham appetizer more sophisticated.


  1. Soak gelatin sheets in water to soften.
  2. On a very low heat, melt the soaked gelatin in a pan with Port. Remove from heat and add melon juice, mix well.
  3. Distribute among 4 single containers and chill until set, over 3 hours.
  4. To get the jelly shapes out of the molds, warm the mold by quick partial immersion into hot or boiling water then turn onto a plate.
  5. Scatter Serrano ham strips around the melon jelly.


Cut one 3 lb melon into chunks and juice, measure 2 cups of juice.

If you don't have a juicer, dice the melon and process in the blender, then strain the pulp €“pressing to obtain the most- to get melon juice.

You can substitute gelatin sheets with no flavor gelatin powder dissolved in a little water and the Port. Don't recommend using the microwave to melt gelatin with alcohol.

If you don't have serrano ham, substitute with prosciutto or salami.

12 servings
Preparation time
Cooking time
Total time
20 minutes