Texturas recipes spreads - Flipbook - Page 18
THICKENER
Ham Consommé
Ingredients
For the Iberian ham consommé
250g pieces of Iberian ham
500g water
For the bound Iberian ham consommé
250g Iberian ham consommé (preparation above)
0.6g Xantana
Instructions
For the Iberian ham consommé
•
Remove the excess fat from the ham and cut into
irregular pieces of 1 cm.
•
Cover the ham with the water and put to cook on a low
heat, constantly removing the fat and foam, for 15 min.
•
Strain through the super bag trying not to cloud the
stock and remove the fat from the stock obtained.
•
Keep in the fridge.
For the bound Iberian ham consommé
•
Mix Xantana with the ham consommé with a beater.
•
Put the mix in the vacuum machine to extract all the air
and leave quite transparent.
