Sweet end Generous
With its fine bubbles and pale golden hue this champagne is incredibly pleasing to the eye. It it great with dessert as your senses sparkle with its delicious fragrances of crystallized or candied fruit and biscuit.
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Cut the melon in half and scoop out the seeds. Using a sharp pointed knife, cut around the halves in a zig-zag pattern. Use a melon baller to remove the fruit in neat balls into a bowl and marinate them in some spoonfuls of ratafia for 15 to 30 m. Arrange the melon balls in each half, decorate with the ham chiffonnade and sprinkle with the parmesan and some fresh basil leaves.