Joselito-skinke, halvkold masse af hasselnødder og balsamico vineddike

Massimiliano Alajmo

Joselito-skinke, halvkold masse af hasselnødder og balsamico vineddike

Ir Ver video Receta
-
Til pâte a bombe (fransk blanding, der består af æggeblommer og sirup)

110 g sukker

175 g vand

160 g æggeblomme

Salt og peber

Til massen af hasselnødder

410 g pâte à bombe

110 g masse af hasselnødder (50 % af typen Gentil piamontesa og 50 % af typen Etna siciliana)

20 g Jägermeister

470 g piskefløde

Hassennødder
-
Joselito cured ham with hazelnut semifreddo and balsamic vinegar

-
Pâte à bombe

Boil the water and sugar and add a pinch of salt and pepper. Mix with the egg yolk and cook to 82ºC bain marie. Cool whilst whipping with the mixer.

The finish

Add the Jägermeister and the hazelnut paste to the pâte à bombe. Gently add the semi-whipped cream. Add a few caramelised and shredded Piedmont hazelnuts (cooked whole with a little syrup in an oven at 140ºC for 15 minutes and then at 175ºC for 5 minutes). Pour into the mould and freeze at -20ºC.

For the presentation

Serve the hazelnut semifreddo and sprinkle with a few drops of traditional balsamic vinegar. Accompany with Joselito cured ham. Try the Joselito cured ham and then the semifreddo
-
close
Email
close
close