Creamy seasoned pecorino, serrano ham, truffle salsa
60 Croc’In tart shells Coupelle Haute Beetroot (604100130240)
* 200 ml of cream
* 200 ml of milk
* 300 g of Pecorino cheese
* 200 g of Taleggio cheese
* 50 ml of truffle salsa
* 8 slices of serrano ham
* 1 brioche bread
* 3 g of Agar Agar
* Salt & pepper
* Fresh herbs
Heat up the cream and milk. Once the mixture is hot, add 3g of Agar Agar and mix over the heat for 2 minutes.
Off the heat, mix the Pecorino cheese and leave the mixture to melt. Once a smooth consistency is obtained, leave the cream to set in the fridge for three hours.
Toast the brioche bread and then break into breadcrumbs.
Once the cream is out of the fridge, whisk it for 3 minutes to make it smoother.
Season with salt and pepper.
Put the cream in a piping bag and place in the bottom of the tartlet. Place a few brioche crumbs, a roulade of serrano, the truffle salsa and a piece of Taleggio cheese. Finish with some fresh herbs.