Jeff McInnis Recipes
Olive Oil Verjus Sorbet with Serrano Ham, Arugula, and Shaved Manchego
Yield: 2-4 Servings
Ingredients:
Olive Oil and Verjus Sorbet:
10 grams dry tapioca pearls
170 grams white verjus
170 grams water
3 grams salt
175 grams extra virgin olive oil
1 quart liquid nitrogen
To Assemble and Serve:
Arugula
Serrano ham
Manchego cheese, shaved
Method:
For the Olive Oil and Verjus Sorbet:
Puree the tapioca pearls in a Vita-Prep to a dust and strain through a fine
chinois. Combine verjus and water and add tapioca dust and salt. Bring
to simmer over medium heat and whisk until dissolved. Transfer to Vita-Prep
and puree on high setting while slowly drizzling in olive oil. Add liquid
nitrogen in 2 ounce batches until sorbet consistency is reached, using a ladle
to move the liquid nitrogen from top to bottom.
To Assemble and Serve:
Arrange a bed of arugula, Serrano ham and shaved Manchego on a plate. Place
a scoop of Sorbet on top.