Starter
Presunto, poached pear and truffle egg yolk
Starter
Presunto, poached pear and truffle egg yolk
Ingredients
2 cups Finely sliced presunto
½ cup watercress
Poached pear
4 cups Rocha pears
17oz Mineral water
17oz White wine
3oz Dry white Port wine
½ cup Honey
1 Cinnamon stick
1 teaspoon Thyme
1 Lemon zest
Truffle egg yolk
¾ cups Pasteurized egg whites
½ tablespoons Cider vinegar
1 teaspoon Fine salt
2 tablespoons White truffle olive oil
Roast almonds
½ cup Chopped almonds
1 tablespoon Olive oil
1 tablespoon lard
1 teaspoon Flor de sal
1 teaspoon Ground black pepper
½ cup watercress
Poached pear
4 cups Rocha pears
17oz Mineral water
17oz White wine
3oz Dry white Port wine
½ cup Honey
1 Cinnamon stick
1 teaspoon Thyme
1 Lemon zest
Truffle egg yolk
¾ cups Pasteurized egg whites
½ tablespoons Cider vinegar
1 teaspoon Fine salt
2 tablespoons White truffle olive oil
Roast almonds
½ cup Chopped almonds
1 tablespoon Olive oil
1 tablespoon lard
1 teaspoon Flor de sal
1 teaspoon Ground black pepper
Preparation
Poached pearPeel the pears and place them in the oven under a low heat with the rest of the ingredients for 15 to 20 minutes.
After they are cooked leave them to cool in the sauce.
Cut the pears into quarters, remove the pips and slice finely.
Truffle egg yolk
Whisk the egg yolks and cider vinegar in a bowl using, place in a sealed bag.
Cook sous vide at 66C for one hour. Cool in iced water.
Crush the egg yolks with the salt and truffle olive oil until they emulsify.
Roast almonds
Put the almonds in a bath of olive oil and place in a 200C oven for 5 minutes.
Remove from the oven and season with flor de sal and black pepper.
Chop roughly.
Serving
Lightly roll the presunto and pear slices
Add watercress salad to decorate and season with olive oil and vinegar.