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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
instructions
- Preheat the oven to 200ºC.
- Hydrate the cashew nuts in a bowl with water for 10 minutes. Drain and set aside.
- Line the outside of the cone-shaped molds with the ham slices. Set aside on a baking sheet with parchment paper.
- Bake the ham cones for 18-20 minutes at 200ºC until crispy. Cool without removing the mold.
- Peel and slice the avocados. Reserve in the refrigerator with a squeeze of lemon juice.
- Peel and cut the ginger into very small cubes (brunoise). Set aside.
- Chop the cashew nuts with a knife. Set aside.
- Blend the avocados with the cream cheese, cashews, ginger, a few drops of Tabasco and some basil leaves (to taste) in a food processor. Salt and process until a smooth and homogeneous mousse is obtained.
- Reserve in a piping bag.
- Carefully remove the molds and fill the cones with the avocado mousse.
- To serve, decorate the ham cones with avocado mousse with some white sesame seeds and serve as an appetizer.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
200 g of slices of Iberic Box 50% Iberian bred ham
2 ripe avocados
120 g cream cheese
50 g raw cashew nuts
2 g ginger
1 lemon
Tabasco
Fresh basil
White sesame
Olive oil
Salt
* For this recipe it is important to have cone-shaped molds.
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