Enjoy a new way of eating Extra Virgin Olive Oil. Original, attractive, modern, colourful.
This week tapa recipe is about two of the main and most acclaimed ingredients from the Spanish gastronomy, Extra Virgin Olive Oil and Iberico or Serrano Ham, but, at least for olive Oil, taken to a new dimension. Almost everybody knows about the Extra Virgin Olive Oil and almost everybody have tried it before, but eating it in a solid-state is not so common.
Let’s start with the list of ingredients:
- 100ml of water
- 80gr of icing sugar
- 35gr of caster sugar
- 180ml-200ml of Extra Virgin Olive Oil
- 5 gelatine leaves
- Iberico Ham, as much as you like. You can always use Serrano ham but the Iberico ham will give a more nutty taste.
- Some slices of toasted sourdough bread or baguette is a perfect companion.
Ready? Let’s cook.
Leave the gelatine leaves to soak in cold water for some minutes.
Meanwhile mix the sugars and water in a pan and heat without stop stirring. As soon as it reaches 90C move apart.
Drain the gelatine leaves, add to the syrup and stir to dissolve.
It’s the moment to add the olive oil slowly while using hand mixer or a whisk to help with the emulsion. If you are using an electric hand mixer do it at medium speed.
When the gelatine thickens it’s time to go to pour in the moulds. Fill them with our jelly and place in the fridge.
Rub a garlic clove on the toasted bread, place one of our Extra Virgin Olive Oil jellies and a slice of hand carved Iberico or Serrano ham.
Close your eyes and let your mouth do the rest!!
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