Dishes

Consorcio Serrano ham, parsnip purée and night's dream apple


Here is a small gourmet recipe based on parsnip, Serrano ham and homemade infusion made with apple, verbena, ginger, lime blossom and lemongrass.

Ingredients for 4 persons :

  • 4 slices of Consorcio Serrano ham
  • 500 g of parsnip
  • 2 onions
  • 50 g semi-salted butter
  • 1 liter of whole pasteurized milk
  • 3 tbsp. fresh cream
  • Salt and pepper from the mill.
  • For the night dream(homemade infusion): 30 cl of apple juice, 1 sachet of lemon verbena, 1 sachet of lime blossom, 20 g of fresh ginger, 3 gelatin leaves.

From mashed parsnip :

  • Peel and wash the parsnip and onions.
  • Roughly chop the parsnip and chop the onions.

In a casserole dish,

  • Sweat the onions in butter, add the parsnip and let brown lightly.
  • Add 70 cl of milk and cook over medium heat until the parsnip is soft at the core, then mix to obtain a fine purée.
  • Reserve.

Midsummer Apple Espuma:

  • Infuse the sachets of lemon verbena, lime blossom and the ginger cut into thin slices in the warm apple juice for 20 minutes.
  • Filter the infusion with a Chinese and melt the 3 gelatin leaves in the apple juice.

Pour into a siphon and prime with 2 gas cartridges, or whip the apple juice into a bowl placed on a bed of ice with an electric whisk. Keep cold.

Last gestures:

  • Cut with a knife a thin brunoise of Consorcio Serrano ham.
  • Heat the parsnip puree and relax it with the crème fraîche and a little milk.
  • Check the seasoning.

Serve the mash in soup plates, then the apple foam on top. Sprinkle with the ham brunoise.

Consorcio Serrano ham, parsnip purée: © ICEX / Julien Mota

Video: HOW TO MAKE SPANISH CROQUETAS DE JAMÓN - Ham Croquettes - In This Chef (October 2020).