Olive Oil Verjus Sorbet with Serrano Ham, Arugula and Shaved Manchego
Chef Jeff McInnis of The DiLido Beach Club - Miami, FL
Adapted by StarChefs.com
April 2008
Yield:2-4 Servings


Olive Oil Verjus Sorbet with Serrano Ham, Arugula, and Shaved ManchegoOlive 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:
Serrano ham
Manchego cheese, shaved


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