Joselito cured ham with hazelnut semifreddo and balsamic vinegar
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Ingredients for 50 small portions
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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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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