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
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.
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