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Ham consommé

For the Iberian ham consommé

  • 250 g pieces of Iberian ham
  • 500 g water
  1. Remove the excess fat from the ham and cut into irregular pieces of 1 cm.
  2. Cover the ham with the water and put to cook on a low heat, constantly removing the fat and foam, for 15 min.
  3. Strain through the superbag trying not to cloud the stock and remove the fat from the stock obtained.
  4. Keep in the fridge.

For the bound Iberian ham consommé

  • 250 g Iberian ham consommé (preparation above)
  • 0.6 g Xantana
  1. Mix Xantana with the ham consommé with a beater.
  2. Put the mix in the vacuum machine to extract all the air and leave quite transparent.
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