Peel and deseed the cantaloupe and chop into small pieces
Place the cantaloupe, lychees and wine into a food processor.
Purée for 2 minutes or until smooth.
Pass through a 100 micron superbag (optional), and chill in the refrigerator for 1-2 hours.
In a small heavy bottom pot, sweat the onion, carrot, bayleaf, thyme, and rosemary. Add the prosciutto and cook until lightly browned.
Add water and simmer for one hour or until reduced to 1 cup. Strain the reduced liquid from the pan. Skim off any extra fat.
Add the foam magic and whisk for 1 minute.
Place in a whipping siphon and charge with 1 N2O cartridge.
Active Time: 2 Minutes
Total Time: 15 Minutes
Place the slices of prosciutto on a non stick mat lined ½ sheet tray.
Place in oven and cook for 8-10 minutes or until crispy.
Remove from oven and place on a paper towel to absorb any excess fat.
Disperse the cantaloupe and lychee chilled soups between the chilled glasses.
Fill the remainder of the cups with the prosciutto foam, garnish with the crispy prosciutto that has been notched so that it sits nicely on the edge of the glass. Serve immediately.
Encourage the guests to eat the crispy prosciutto and shoot the chilled soup and espuma. The soup will have a hot/cold effect that adds a wow factor for the guests.