Remove peel and seeds from the melon and blend it until it becomes liquid, gets a liquid texture, preferably using an extractor. Slightly warm it up and add fish gelatine (soaked and squeezed) and Parma ham cubes, then pour the mixture in the moulds and let it cool in the fridge.
Heat the Porto, the sugar and the star anise, until the volume of the liquid is reduced to one third. Then, let the mixture cool.
To serve the melon bavarois, place the gelatine at the centre of the serving plate, the slices of Parma ham and the reduced Porto sauce around it and decorate with spheres of melon and star anis.
Prosciutto di Parma D.O.P.
