Hot Vegetable Gelatin Minestrone with Fluffy Parmesan Truffles

By corlear

Ingredients

• For the ham stock:
• 1 lb Iberian ham bones
• 2 quarts water
• 1 oz onion
• 1 oz celery
• 1 oz carrot
• For the asparagus juice:
• 14 oz green asparagus
• For the celery juice:
• 1/2 head celery
• For the carrot juice:
• 14 oz carrot
• For the hot carrot, celery and asparagus jellies:
• 11/2 cup carrot juice (see previous step)
• pinch powdered agar-agar
• 1 1/4 sheets gelatin (previously rehydrated in cold water)
• For the baby onion juice:
• 7 oz baby onions
• 11/2 cup water
• salt
• 0.4 º olive oil
• For the turnip juice:
• 101/2 oz turnip
• For the hot baby onion and turnip jellies:
• 11/2 cup baby onion juice (see previous step)
• pinch powdered agar-agar
• 1 1/4 sheets gelatin (previously rehydrated in cold water)
• salt
• For the parmesan foam:
• 1 cup milk
• 1 cup single cream (35% fat)
• 7 oz grated Reggiano parmesan
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• salt
• For the grated parmesan:
• 4 oz parmesan
• 1 microplane grater
• For the basil juice:
• 7 oz fresh basil
• 1 cup water
• For the hot basil gelatin:
• 1 cup basil juice (see previous step)
• 0.9 g powdered agar-agar
• 1 sheet gelatin (previously rehydrated in cold water)
• salt
• For the Iberian belly pork slices:
• 1 chunk fresh Iberian belly pork (approx. 14 oz)
• For the hot basil and bacon ravioli:
• 8 Iberian belly pork slices (see previous step)
• 8 basil gelatin squares (see previous step)
• For the Iberian belly cubes:
• 2 1/3 " thick slices (see previous step)

Details

Servings 4

Preparation

Step 1

For the ham stock:
1. Trim any rind and rancid parts off the bones.
2. Blanche, drain and wash.
3. Cover with the water and leave to reduce over a medium heat until you have a
1/5 stock. Strain.
4. Infuse with the raw diced vegetables for ½ hour. Strain.

For the asparagus juice:
1. Snap the woody part of the stalk off the asparagus.
2. Put in a pan with salted boiling water and prepare a bowl with water, ice and salt.
3. When the boil begins to boil, blanche the asparagus in the water for between 10 and 20 seconds, depending on the size. Plunge in iced water.
4. Drain the asparagus and liquefy to obtain the juice. Strain

For the celery juice:
1. Clean the celery in water.
2. Chop and blanche in boiling water for 10 seconds. Plunge into iced water.
3. liquefy the blanched celery and leave to rest for 5 minutes.
4. Whisk and strain the celery juice.

For the carrot juice:
1. Peel the carrots and liquefy.
2. Leave to rest for 5 minutes and whisk. Strain.

1½ cup celery juice (see previous step)
pinch powdered agar-agar
1 ¼ sheets gelatin (previously rehydrated in cold water)
salt

1½ cup asparagus juice (see previous step)
pinch powdered agar-agar
1 ¼ sheets gelatin (previously rehydrated in cold water)
salt

For the hot carrot, celery and asparagus jellies:
1. Mix the carrot juice and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the sheets of gelatin and stir.
4. Pour a 1/10" thick layer in a dish and leave to set.
5. Cut into 1/3" cubes.
6. Leave to set in the fridge for at least 3 hours.

Note: Repeat the operation with the seasoned celery juice and asparagus juice.

For the baby onion juice:
1. Clean any dirt and roots from the baby onion.
2. Cut vertically in half and remove the first layer. Season generously with salt. Leave to stand for 2 hours.
3. Wash off the salt. Seal in a frying pan over a high heat, which will mean that the onions are raw inside and golden brown on the outside.
4. Put in a dish and cover with water. Leave to marinade for 6 hours. Strain.

For the turnip juice:
1. Peel and cut the turnips into even pieces.
2. Cook in boiling water until they are slightly overcooked (approximately 14 minutes)
3. liquefy. Strain 2 times, extracting as much pulp as possible. Get 1½ cup of turnip juice. The juice will have a thick consistency.

1½ cup turnip juice (see previous step)
pinch powdered agar-agar
1 ¼ sheets gelatin (previously rehydrated in cold water)
salt

For the hot baby onion and turnip jellies:
1. Mix a ¼ of the seasoned baby onion juice and the powdered agar-agar together in a pan.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the sheets of gelatin and stir.
4. Pour a 1/10" thick layer in a dish and leave to set.
5. Leave to set in the fridge for at least 3 hours.
6. Cut into 1/3" cubes.

Note: Repeat the above operation with the turnip juice.

For the parmesan foam:
1. Bring the milk to the boil, add the grated parmesan and stir,
2. Remove from the heat, cover and leave to infuse for 20 minutes. Strain.
3. Mix the parmesan milk with the cream. Season with salt.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

For the grated parmesan:
1. Grate the parmesan using a microplane grater into long, thin strips of cheese.

For the basil juice:
1. Separate and select the basil leaves. Blanche them in boiling water for 10 seconds and plunge them in iced water.
2. Blend the basil leaves with the water in the food processor.
3. Sieve and keep the liquid on one side.

For the hot basil gelatin:
1. Mix a ¼ of the basil juice and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and add the rest of the seasoned basil juices. Whisk.
3. Add the gelatin and dissolve.
4. Pour a 1/5" thick layer into a dish.
5. Leave to set in the fridge for at least 3 hours.
6. Cut into ¾ x ¾" squares.

For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Cut the meat into 1½ x 1½" chunks and wrap in clingfilm.
3. Freeze to make it easier to cut.
4. Using the finest setting, use the meat slicer to cut the meat into very thin slices, less than 1/10" thick.
5. Spread the slices over waxed paper.
6. Cut 2 slices that 1/3" thick and keep on one side.

For the hot basil and bacon ravioli:
1. Spread the sheets of wax paper with the Iberian belly pork slices over a table.
2. Place a cube of basil gelatin on top and in the center of each Iberian belly slice.
3. Fold the ends of the slices to the center and then fold in the other sides. The parcels have to be well sealed.
4. Place 2 raviolis on opposite sides of the plate.

For the Iberian belly cubes:
1. Cut the meat into 1/3 x 1/3" cubes. Keep on one side.

Final Steps & Preparation:
1. Arrange the jellies like a chess table in the center of the dish.
2. Place 4 cubes of belly pork on the sides of the gelatin, as if they were just one square more.
3. Place two basil ravioli on two opposite sides of the minestrone.
4. Heat in the salamandra for 10 seconds.
5. Heat the ham stock and place it in a jug to serve.
6. Put the grated parmesan on a tray and 2 balls of parmesan foam. Coat the balls with the grated parmesan. Arrange two parmesan balls on the free sides of the dish.
7. Serve the stock, allowing ¼ cup per plate, at the table.