Serrano Ham, Arugula, and Shaved Manchego with Olive Oil Verjus Sorbet
Chef Jeff McInnis of The DiLido Beach Club – Miami, FL
Adapted by StarChefs.com
Yield: 1 Serving
Ingredients:
For the Olive Oil and Verjus Sorbet:
10 grams dry tapioca pearls
170 grams white verjus
170 grams water
3 grams salt
175 grams extra virgin olive oil
1 quart liquid nitrogen
To Assemble and Serve:
Arugula
Serrano ham
Manchego cheese, shaved |
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Method:
For the Olive Oil and Verjus Sorbet:
In Vita-Mix, puree the tapioca pearls into a dust and pass through a fine chinois. Combine verjus and water in small sauce pot and add tapioca dust and salt. Bring to simmer over medium heat and whisk until dissolved. Transfer to Vita-Mix and puree on speed 10 while slowly drizzling in olive oil. Add liquid nitrogen in 2 ounce batches until sorbet consistency is reached, using a ladle to move the liquid nitrogen from top to bottom.
To Assemble and Serve:
Arrange a bed of arugula, Serrano ham and shaved Manchego on a plate. Place a scoop of Sorbet on top. |
