Prosciutto and melon is one of those age old flavor pairings. It's so common place, it almost has become cliche (although I'll never pass on prosciutto and melon, simply because it's so damn good).
I needed a new intermezzo for my tasting menu, and I was working with the watermelon scraps generated from out watermelon and pluot salad. I was starting down the path of gazpacho, and even got as far as blending the watermelon with some strawberries and filtering.
Right as I was seasoning the strained watermelon liquid, one of my cooks was de-seeding half an English cucumber for an unrelated dish, and light bulb went off in my head.
I set the watermelon/strawberry juice with 1.5% silver gelatin (more info here), and poured it into a de-seeded cucumber half. Once the gel is set, the cucumber is sliced to resemble a miniature segment of watermelon. It's placed on a little pile of dehydrated olive oil alongside a rolled piece of prosciutto di parma. It's garnished with white and black sesame seeds and moscato vinegar that's slightly thickened with xanthan gum (it give the watermelon a nice zing, without having to put acid in the mixture, which could drop the pH and compromise my gel).
