Manchego cheese mousse with black truffle, artichokes and Iberian
Make a ham stock with the bones and clarify it. Add the gelatine and the agar. Pour the mixture into a 1 cm high mould. Cool. Heat the cream with the [...]
Ingredients
- 400 ml of fresh cream
- 300 ml of milk
- 500 g of manchego cheese
- 1 gelatine sheet
- 8 boiled artichoke hearts
- 20 g of black truffle
- 200 g of mushrooms
- 200 g of Iberian ham stock
- 1 g of agar
- 20 g of finely chopped Iberian ham
- 100 g of saffron
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