Under A Black Garlic Veil
Ibérico Ham, Lobster, Pumpkin, Mushrooms, Black Garlic, Sherry Gel
Chef Ramón Freixa of Ramón Freixa Madrid | Madrid
Yield: 4 servings
Adapted by StarChefs | October 2018
INGREDIENTS
Pumpkin Sheets:
100 grams pumpkin
60 grams thyme oil
Garlic Cream:
60 grams garlic cloves, blanched 4 times
20 grams milk
50 grams heavy cream
Salt
Black Garlic Veil:
400 grams chicken stock
1 head black garlic, peeled (about 25 grams)
20 grams vegetable gelatin, bloomed
Sherry Gel:
80 grams Sherry
0.3g xanthan gum
To Assemble and Serve:
4 yolks
Sautéed mushrooms
Finely chopped Ibérico ham
Lightly sautéed diced lobster
Thinly sliced Ibérico ham
Garlic flowers
METHOD
For the Pumpkin Sheets:
Cut pumpkin into 1½-centimeter by 7-centimeter rectangular sheets. Transfer to vacuum bag, season with thyme oil, and seal.
For the Garlic Cream:
In a pot, combine garlic and milk. Bring to a boil, stirring constantly. Transfer to a Vitamix blender and purée, adding cream. Seasons with salt, chill, cover, and refrigerate.
Black Garlic Veil:
To a Vitamix blender, add stock and garlic; purée. Strain through a chinois into a pot and add gelatin. Bring to a boil, remove from heat, and pour into a warm, flat-bottomed half-sheet tray; refrigerate. Cut into 12-centimeter circles. Cover and refrigerate.
For the Sherry Gel:
Pour Sherry into a Vitamix blender. Blend on high and shear in xanthan gum. When mixture is consistency of a soft gel, cover and refrigerate.
To Assemble and Serve:
Place each yolk on a spoon. Using a syringe, remove one-third of each yolk. Using a separate syringe, replace discarded yolk with Sherry Gel. On a plate, spread a little Garlic Cream. Arrange mushrooms on top followed by chopped ham and lobster. Cover with Black Garlic Veil circle, and place Pumpkin Sheets and ham slices on top. Garnish with garlic flowers. To one side, place spoon with yolk.
