Joselito-skinke, halvkold masse af hasselnødder og balsamico vineddike
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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
-
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
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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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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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