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Chef Jeff McInnis of The DiLido Beach Club  Miami, FL on
Chef Jeff McInnis

Olive Oil Verjus Sorbet with Serrano Ham, Arugula, and Shaved Manchego
Chef Jeff McInnis Miami, FL
Adapted by

Click here for video demonstration of this recipe

Yield: 2-4 Servings


    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

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.


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   Published: April 2008
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