(4 persons)
1 kilo Millennium fruit pulp
1 lemon
1 cup of vegetable or chicken broth
1 cup of liquid cream
1 small cup of brandy
75g of Spanish Iberian ham
Salt and pepper
Nutmeg
Mint leaves

· Purée the cold melon pulp until obtaining cream.
· Add lemon juice and brandy.
· Add salt, pepper and nutmeg to desired taste.
· Eliminate lumps by straining mixture through sieve.
· Add cream and broth.
· Beat mixture together and refrigerate at least two hours.
· Stir before serving and decorate with ham cut intro strips and mint leaves.