Manchego cheese mousse with black truffle, artichokes and Iberian ham stock

Maria Josè San Román

INGREDIENTS

400 ml of fresh cream
300 ml of milk
500 g of manchego cheese
1 gelatine sheet
8 boiled artichoke hearts
20 g of black truffle
200 g of mushrooms
200 g of Iberian ham stock
1 g of agar
20 g of finely chopped Iberian ham
100 g of saffron

 

METHOD

Make a ham stock with the bones and clarify it. Add the gelatine and the agar. Pour the mixture into a 1 cm high mould. Cool.
Heat the cream with the milk, add the grated cheese and blend in the Thermomix, strain and pour into a siphon.
Toss the artichoke hearts in a pan with the mushrooms and a little oil.
Sauté the chopped ham and leave to dry in the oven.

Presentation
Cut out a 6 cm round of ham jelly. Place the dry ham on it. Cover with the cheese mousse and top with artichokes and mushrooms. Slice the fresh truffle over the top.
 

 

Clicca qui per leggere il profilo dello chef

Maria Josè San Román

Clicca qui per leggere la ricetta

Sweet and acid pomegranate with chirimoya ice-cream
A recipe presented at
Identità Milano 2009