Entrance
Smoked Ham, Poached Pear and Truffle Egg Yolk
Entrance
Smoked Ham, Poached Pear and Truffle Egg Yolk
Ingredients
400g Finely sliced presunto
75g watercress
Poached pear
750g Rocha pears
0.5lt Mineral water
0.5lt White wine
1dl Dry white Port wine
125g Honey
1 Cinnamon stick
2g Thyme
1 Lemon zest
Truffle egg yolk
150g Pasteurized egg whites
15g Cider vinegar
3g Fine salt
20g White truffle olive oil
Roast almonds
100g Chopped almonds
10g Olive oil
10g lard
2g Flor de sal
0.2g Ground black pepper
75g watercress
Poached pear
750g Rocha pears
0.5lt Mineral water
0.5lt White wine
1dl Dry white Port wine
125g Honey
1 Cinnamon stick
2g Thyme
1 Lemon zest
Truffle egg yolk
150g Pasteurized egg whites
15g Cider vinegar
3g Fine salt
20g White truffle olive oil
Roast almonds
100g Chopped almonds
10g Olive oil
10g lard
2g Flor de sal
0.2g 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.