Ingredients
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8 slices Bell Serrano ham
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300 gr white asparagus
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50 gr crème fraiche
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150 gr whipped cream
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3.5 sheets gelatin
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½ lemon Lemon Juice
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Sugar
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Salt and pepper
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Tomato cores:
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6 bull’s heart tomatoes
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50 gr Bell Serrano ham
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Sugar
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Salt and pepper
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Ginger
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Basil
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Baked avocados:
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2 ripe avocados
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50 ml sweet chilis
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50 ml soy sauce
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200 gr pankoAsian breadcrumbs
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Green asparagus:
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8 green asparagus stems
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50 gr Butter
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Sugar
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Salt and pepper
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Avocado cream:
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2 ripe avocados
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20 gr sour cream
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5 gr Sesame Oil
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5 gr Olive Oil
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2 gr coriander
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½ lime lime juice
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Sugar
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Salt and pepper
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Garlic
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Garnish:
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olive herb
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Daisy petals
Directions
How to Make Serrano Cannelloni with Asparagus Mousse:
- Peel and cut the asparagus, season with salt and sugar and marinate for 20 minutes. Then place the asparagus with the resulting juice in a vacuum bag and let it stew for 30 min. at 90°C.
- Soak the gelatin in cold water. Bring the lemon juice to a boil once and then squeeze out the softened gelatin and dissolve it in the warm lemon juice.
- After stewing the asparagus process it in the mixer until you get a puree and if necessary strain it.
- Add the dissolved gelatin to the puree and stir with the Crème Fraîche until cold.
- Fill a pastry bag with the mousse and lay out and overlap the thin sliced Serrano ham on a cling film.
- Dress the ham with the asparagus mouse and form a roll. Let it cool for at least 3 hours. Portion it before serving.
How to Cook the Tomato Cores:
- Cut the bull’s heart tomatoes in two and with a peeling knife carefully remove the core. Let it drip in the sieve and remove all the impurities with a tweezer.
- Squeeze out the juice form the rest of the bull’s heart tomatoes and press through a fine cloth.
- Roast the Serrano ham in the oven at 160 °C for approx. 10 minutes.
- Bring the tomato juice and the roasted ham, ginger and basil to a boil once and let it simmer for 20 min. Strain the stock and reduce it.
- Before serving, marinate the tomato cores with the ham stock.
How to Make the Avocado Cream:
- Process all the ingredients with the mixer until you have a fine cream and strain it.
- Pour it into a squeeze bottle and store it in the refrigerator away from light.
How to Bake the Avocado:
- Cut the avocado into small wedges and marinate with sweet chili and soy sauce.
- Turn the wedges around in panko and bake golden brown at 180 °C in rapeseed oil.
How to Cook the Green Asparagus:
- Clean the green asparagus.
- Vacuum with butter, salt and sugar and let it stew for 7 min. at 90°C.
- Before serving, glaze the asparagus with butter.
