Cuisine Patisserie Chocolat & Co Recipe

I reworked soupe de melon et jambon cru into compact Finger Foods that present a classic French pairing in a playful bite-sized format.

I’m skeptical of pretty food that only looks good but this soupe de melon et jambon cru from Cuisine Patisserie Chocolat & Co made me stop. It’s the kind of starter that flips expectations: cold, bright cantaloupe melon against paper thin ribbons of jambon cru, sweet and saline at the same time.

I kept thinking about texture, how one bite could erase what you expect from fruit or ham. Great for Finger Food Appetizers when you want people to ask questions not just eat.

I messed up the first time but that mistake led to the version I actually love.

Ingredients

• Cantaloupe: Juicy, sweet and hydrating fruit, rich in vitamin C, beta carotene and fiber.
• Prosciutto: Salty cured ham, high in protein, intense savory hit, low carbs but fatty.
• Extra virgin olive oil: Adds silky richness and healthy monounsaturated fats, boosts mouthfeel.
• Lemon juice: Bright acidic tang, adds freshness balances sweetness, packed with vitamin C.
• Greek yogurt: Creamy tangy dairy, gives protein and richness, tames melon sweetness nicely.
• Shallot: Milder than onion, subtle sharpness brings savory depth without overpowering the melon.
• Fresh mint: Cooling herb, bright green aroma, lifts whole dish and adds complexity.
• Honey or agave: Optional sweetener, rounds flavors, small carb boost, use sparingly.

Ingredient Quantities

• 1 ripe cantaloupe melon about 1 to 1.2 kg peeled seeded and chopped
• 100 g jambon cru or prosciutto very thin slices torn into strips
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey or agave syrup optional
• 2 tablespoons plain Greek yogurt or crème fraîche optional for creaminess
• 1 small shallot finely chopped
• 1/2 teaspoon fine sea salt plus more to taste
• Freshly ground black pepper to taste about 1/4 teaspoon
• 8 to 10 fresh mint leaves torn for garnish
• 1 tablespoon sherry vinegar or white wine vinegar optional

How to Make this

1. Put the peeled seeded and chopped cantaloupe in a blender with the finely chopped shallot, 2 tablespoons extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon sherry vinegar if you like a little tang. Add 1/2 teaspoon fine sea salt and about 1/4 teaspoon freshly ground black pepper.

2. Add the optional 1 teaspoon honey or agave syrup if your melon isnt super sweet and 2 tablespoons plain Greek yogurt or crème fraîche for creaminess. Blend until very smooth, stop and scrape sides once or twice so nothing gets missed.

3. Taste and tweak now, you want a bright sweet salty balance. Add a splash more lemon or vinegar for acidity, a pinch more salt if it tastes flat or a touch more honey if it needs sweetness. If the soup is too thick thin with a few tablespoons of cold water or a couple of ice cubes and blend again.

4. Chill the soup in the fridge for at least 30 minutes, longer is better. Cold is key, it should be nicely refreshing.

5. While the soup chills get the jambon cru ready. You can serve it raw torn into strips as listed, or make it crisp. For crisping, heat a dry nonstick skillet over medium and lay the slices in a single layer, cook a minute or two each side until lacy and crisp, then drain on paper towel. Both ways work, just dont overcook.

6. Right before serving, give the soup a quick stir and adjust seasoning one more time. If you used yogurt you can whisk a little extra in for a silkier texture.

7. Ladle the chilled soupe de melon into bowls or glasses, arrange the torn or crisped jambon cru on top, tuck in 8 to 10 torn fresh mint leaves for a pop of color and freshness.

8. Finish with a small drizzle of extra virgin olive oil, a light sprinkle of sea salt and freshly ground black pepper to taste. Serve immediately so the prosciutto stays textural, or keep the components separate if you need to make ahead.

Equipment Needed

1. High speed blender or food processor, to puree the cantaloupe until silky smooth
2. Sharp chef’s knife, for peeling seeding and chopping the melon and finely mincing the shallot
3. Large cutting board, gives a stable work surface
4. Measuring spoons and a tablespoon, for the olive oil, lemon, vinegar, honey and salt
5. Small measuring cup or spoon for the yogurt or creme fraiche and lemon juice
6. Rubber spatula or silicone scraper, to scrape the blender jar so nothing gets missed
7. Nonstick skillet and tongs or a spatula, if you want to crisp the jambon cru
8. Paper towels or a rack, to drain crisped prosciutto and keep it crunchy
9. Ladle plus bowls or glasses for serving, and a small whisk or fork to smooth in extra yogurt if needed

FAQ

Cuisine Patisserie Chocolat & Co Recipe Substitutions and Variations

• Cantaloupe: swap with honeydew for a milder melon, or ripe mango or peach for a sweeter, juicier punch; if you pick mango or peach, taste and cut back on the lemon juice a bit.
• Jambon cru / prosciutto: use Serrano or Parma ham for similar saltiness, or crispy pancetta for a fattier crunch; for a meat free option try thinly sliced roasted beet or marinated grilled halloumi.
• Extra virgin olive oil: replace with avocado oil or a mild grapeseed oil if you want a cleaner, less peppery taste, or use a light walnut oil for a nutty note (use sparingly).
• Greek yogurt / crème fraîche: swap with labneh or ricotta for creaminess, or use plain dairy free coconut yogurt if you need vegan; adjust salt and honey since sweetness and tang differ.

Pro Tips

– Chill longer than you think. Cold makes the flavors pop, so make the soup a few hours or overnight and serve it ice cold, plus the texture firms up and tastes cleaner.

– For top texture, crisp the jambon/prosciutto in a dry pan till lacy and drain on paper towel. You can do this ahead and re-crisp for 20 seconds in a hot pan just before serving so it stays crunchy.

– If you want utterly silky mouthfeel push the blended soup through a fine mesh sieve or chinois, it takes 2 minutes and makes a huge difference.

– Taste as you go and tweak slowly. Cantaloupe varies a lot, so add acid (lemon or vinegar) in tiny amounts, salt last, and a touch of honey only if needed — small changes go a long way.

– Make-ahead smart: keep the prosciutto and mint separate from the soup, store soup cold in the fridge up to 24 hours, and drizzle the olive oil and add mint right before serving so everything stays bright and textural.