Bayonne ham crisp and cream, green apple jelly
By Philippe Etchebest
‐ 20 very fine strips of Bayonne ham
‐ 4 thicker strips of Bayonne ham
‐ 200g Bayonne ham trimmings
‐ 9 Granny apples
‐ 6 gelatine sheets
‐ 2 dessert spoons of Manzana Verde
‐ 5cl dry white wine
‐ 7.5cl poultry stock
‐ 1 tea spoon of sunflower oil
‐ 400g liquid cream
‐ Herbs sprigs
Green apple jelly
Cut 1 apple into sticks and put the other 8 into the juicer.
Filter the juice, bring to the boil and add the gelatine sheets pre-soaked in cold water.
Add the Manzana Verde and leave to chill for 1 hour in the fridge.
Dice 4 thicker slices of ham into fine cubes and the 10 thinner ones into strips
Fry the other 10 fine slices with the strips of ham.
Brown the Bayonne ham trimmings in the oil, deglaze with the white wine, let it reduce by half and add the poultry stock.
Reduce again by three quarters.
Add the cream, bring to the boil and infuse for 30 minutes.
Mix the preparation, strain and keep in the fridge in a whipped cream dispenser.
Pour 7 to 8 cl of the apple jelly onto clear plates, add the diced ham and leave to set in the fridge.
Add the ham cream, put the fried ham strips on top with a few apple sticks, a slice of fried ham and a few sprigs of herbs.