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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Chef Homato Cantu's recipe. Ingredients:
200 g dates, pitted and chopped |
150 g serrano ham, chopped |
1000 ml sherry wine |
liquid, nitrogen |
500 g white chocolate, melted and steeped with |
saffron, to taste |
Directions:
1. Puree dates and ham with sherry and freeze mixture to make a sorbet. Scoop the sorbet into balls, and dunk them in liquid nitrogen to freeze. Then dunk in warm saffron-chocolate to form a hard candy coating. Store truffles in a covered container in the freezer, and allow to thaw at least 1 hour before serving.
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