Sherry Vinegar Custard

Porcini Mushrooms, Jamón Ibérico, Chervil

Chef Seamus Platt of Norcino Salumi | Seattle, WA

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Adapted by StarChefs | december 2023

INGREDIENTS

Mushrooms:
3 ounces sliced porcini mushrooms
Ground black pepper
Salt
Olive oil
1 clove garlic
1 sprig thyme

Custard:
1 whole egg
1 egg yolk
75 milliliters vegetable stock
25 milliliters Jerez Vinegar PDO
5 milliliters fish sauce
3 grams sea salt

To Assemble and Serve:
Jamón ibérico
Raw porcini mushroom, shaved
Chervil leaves

METHOD

For the Mushrooms:
Heat oven to 300°F. In an oven-safe saucepan, add mushrooms. Season with salt and pepper, then cover with enough oil to submerge. Stir in garlic and thyme. Cook 1 hour, or until mushrooms are tender and aromatic. Drain and reserve.

For the Custard:
Heat oven to 275°F. In a Vitamix blender, purée all ingredients until smooth. Transfer mixture to an oven-safe ramekin and cover tightly with aluminum foil. Place ramekin in a water bath and bake 1 hour 20 minutes, or until the custard reaches desired consistency. Custard should be firm with no residual liquid. Set aside.

To Assemble and Serve:
In a sautépan over medium heat, warm Mushrooms. Transfer to a mixing bowl and toss with vinegar. Set aside. Flip Custard ramekin over onto a serving plate to remove Custard. Arrange Mushrooms in a criss-cross pattern alongside the Custard. Place raw mushrooms around the plate to create height and visual depth. Form jamon into rosettes and nestle in between Mushrooms. Garnish with chervil.

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