Roulade of Parma Ham and Wild Mushroom

Ricardo Soares

Ricardo Soares

31st January 2011

Roulade of Parma Ham and Wild Mushroom

ROAST OFF THE MUSHROOMS IN A HOT PAN WITH THE GARLIC, AND SHALLOTS.
ONCE THEY HAVE A REALLY GOOD COLO

Ingredients

  • 100g PREP AND WASH MUSHROOMS DICE THEM INTO ROUGH DICE.
  • 1 CUP OF JUS.
  • 1 SMALL DROP OF TRUFFLE OIL.
  • 1 PINT OF CREAM. SEMI WHIPPED.
  • 2 PINCHES OF THYME.
  • 2 PINCHES OF CHIVES.
  • 1/2 A CUP OF PORT.
  • 20 -30 SLICES OF PARMA HAM

Method

ROAST OFF THE MUSHROOMS IN A HOT PAN WITH THE GARLIC, AND SHALLOTS.
ONCE THEY HAVE A REALLY GOOD COLOUR ADD THE PORT AND REDUCE BY HALF.
ADD THE SOFT GELATINE AND PUT IN A BOWL AND WHISK COOL OVER ICE.
ONCE NEARLY COLD ADD THE HERBS AND MIX WELL.
SEASON AND ADD THE TRUFFLE OIL.
BE CAREFULL NOT TO ADD TOO MUCH.
ONCE THE JUS IS COLD ADD THE SEMI WHIPPED CREAM AND FOLD IN WELL.
WHEN THE MOUSSE IS READY PLACE IN A BAG AND PIPE ONTO THE PARMA HAM SHEETS AND ROLL.

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