INGREDIENTS:
120 gm Joselito ham aged 24 months
6 pickled spicy plums
1 Hass avocado
70 ml lemon juice
80 ml top-quality olive oil
20 gr sugar
1 finger lime
10 basil leaves
1 pod red mountain clover
Salt, cayenne pepper
PREPARATION:
Melt the sugar in a pot and caramelize until golden yellow. Dissolve with lemon juice and simmer until the sugar is perfectly dissolved and has a syrupy consistency. Cool the syrup a little and add the olive oil little by little. Add the finely chopped basil leaves and wait 5 minutes. Season the syrup with salt and pepper.
Cut the finger limes lengthwise and scrape out the fine capillaries on the inside with a small spoon.
Cut the avocado in half, remove the core and scrape out the pulp with a spoon. Press the pulp through a sieve, and place in small, tablespoon-sized portions on a longish plate.
Place the finger lime capillaries on top, and place each halved, pitted plum on the avocado. Arrange the ham loosely and delicately on top. Dribble thin, honey-like threads of the lemon-olive oil emulsion over the ham.
Sprinkle the red mountain clover on top.
