Beaded barley curds, warm Jamon Joselito jelly.

Yanncik Alleno

Beaded barley curds, warm Jamon Joselito jelly.

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Dessert


4 persons 


Jamon Joselito jelly


100g ham Extraction®

0.2g  agar-agar 

¼      gelatine leaf 

 

Barley curds


100g barley Extraction®

13g   entire egg 

PM    salt 


Ham powder


3 slices of Jamon Joselito 


Caramelised barley


100g beaded barley 

100g sugar 

10g   water 

PM    peanut oil 

Jamon Joselito jelly
 
Leave the gelatine leaf to soak in cold water. Boil the ham Extraction® and the agar-agar. Drain the water from the gelatine and add it to the Extraction®. Pour 10g in bowls then leave them at ambient temperature to set. 


Barley curds

Mix the barley Extraction® and the beaten egg, lightly season, then strain. Pour 20g of curds on every bowl of ham jelly and cover the bowls with film. Steam cook for 23 minutes at 81°C. 


Ham powder

Cook the ham on the oven for 5 minutes at 170°C then dry on a sterilizer. Crush into little pieces.  


Caramelised barley 

Cook the barley in water and rinse it properly, strain it then let it dry fully. Heat the oil at 190°C and fry the barley to make it puff. Boil the water and the sugar then pour it on the fried barley. Caramelise the whole thing on high heat. 


Finish and assembly

 Sprinkle every curds with ham powder and caramelised barley. Serve. 

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