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

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