Iberian ham fine jelly, fermented mousse of rye bread with Kalamata olive slivers

Rye bread mousse

Cut the bread in cubes of 3x3cm and brew them in the cream during 1hour. Mix, strain and pour into a siphon. Charge the siphon with one gas recharge and leave it to cool. 

Dehydrated Kalamata olives

Stone the olives than dehydrate them at 70°C for 3 hours in a dehydrator or in the oven. Store in a dry container.

Star anise dressing

Mix the Extraction® and the oil to make homogeneous vinaigrette dressing. 


Toast melba 

Cut the bread in fine slices of 1.4mm with a meat slicer. Place between two sheet pans previously glazed with olive oil and cook on ta dry oven at 180°C for 4 minutes. Set aside.  

Finish and assembly

Mix the two Extractions® and make them melt the gelatine leaves previously softened in cold water. Pour 30g of preparation for each plate and chill until it sets. Get the plates out 10 minutes before serving, and place the rye bread mousse, three olive slivers and three pieces of toast melba as well as the ham. Finish with a few drops of star anise dressing.