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Jamón de Cebo

Iberico ham on crispy potato with yoghurt & truffle snow.

Ingredients

Malto
truffle oil
Olive oil
truffle powder
yopol

vegetable potato skin

58gEgg white
58gFull-fat yogurt
190goil to taste

paleta negro cebo
fresh truffle
schug

Preparation

  1. Mix the malto by hand with olive oil and truffle oil.
  2. Mix well until a firm structure forms.
  3. Add truffle powder and yogurt powder to taste.
  4. Pass the mixture through a sieve to achieve a snow-like texture.

  1. Cut the sheets to the desired size.
  2. Fry the sheets at 170 degrees for about 5 seconds.
  3. Season them with the schug.

  1. Put the egg white and yogurt in a measuring cup.
  2. Add the oil and blend with an immersion blender until it reaches the consistency of yogurt.
  3. Season with salt and pepper.

  1. Slice the ham to the desired thickness.
  2. Place the ham on the potato crisp.
  3. Add the snow and finish with fresh truffle and mayonnaise based on egg white and yogurt.