Smoked Ham and Coca-Cola Caviar with Sweet Melon and Midori froth

Creative Cooking

Type of Dish Amuse Bouche


  • 80 g (3 oz) Sweet melon (chopped)
  • 40 ml (2 ½ Tbsp) Midori liquor
  • 20 ml (1 1/3 Tbsp) mineral water
  • 3 g (1/2 tsp) Lecithin powder
  • 250 ml (8.5fl oz) coca cola
  • 30 g (1 oz) smoked ham
  • 4.5 g (1 tsp) algin
  • 500 ml (17 fl oz) water
  • 8.5 g (1.7 tsp) Gluco


  1. Using a small pastry ring with a (3cm) diameter put 20g of chopped melon in the middle of each Chinese spoon, place in the fridge to chill.
  2. To make coca cola caviar, Boil the coke and ham until the bubbles stop (about 5 minutes), leave to cool, pass through a fine chinoise.
  3. Add the algin powder to the cooked coca cola and mix well, reserve. Make a gluco bath by whisking 4g of gluco powder into 500ml of water. Put the ham flavoured coca cola into a syringe and drip it into the gluco bath to make the caviar.
  4. To make the Midori froth mix the 40ml of midori with 20ml water, add lecithin and froth with a hand mixer.
  5. To finish this amuse bouche, place about 8 coca cola caviar on top of melon on each spoon, garnish with midori froth.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

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