Joselito cured ham with hazelnut semifreddo and balsamic vinegar

Massimiliano Alajmo

Joselito cured ham with hazelnut semifreddo and balsamic vinegar

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Ingredients for 50 small portions

Pâte à bombe (French mixture consisting of egg yolks and syrup)

110 g of sugar

175 g of water

160 g of egg yolk

salt and pepper

The finish

410 g of pâte à bombe

110 g of hazelnut paste (50% Piedmont Gentil variety and 50% Sicilian Etna variety)

20 g Jägermeister liqueur

470 g of whipped cream
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Joselito cured ham with hazelnut semifreddo and balsamic vinegar

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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
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