100 gr cubes of Old Comté, a hard cow’s milk cheese
100g cubes of seared Jabugo ham
A sufficient quantity of sliced chives
Cover the base of 6 x 11cm-diameter rounds with a mixture of these ingredients.
500ml chicken stock
A sufficient quantity of olive oil
Sweat the shallot in olive oil, add the zucchini then the liquids.
Cook until reduced, and then blend to a purée.
To Prepare the Mousse
200g zucchini purée
100g whipped cream
2 sheets of gelatin (softened in chilled water)
Add the gelatin to the hot zucchini purée, leave to cool then incorporate the whipped cream. Place a layer on top of the garnished rounds.
24 peeled shrimp tails
6 baby carrots
6 asparagus tips
1 bunch onions
A sufficient amount of wild salad greens and edible flowers
12 shavings of Jabugo ham
36 toasted croutons
Prepare the different vegetable shavings.
Carefully compose the shrimp, vegetables, croutons, then the wild salad greens and flowers together.
Drizzle with the vinaigrette.
A sufficient amount of lemon preserves
A sufficient amount of balsamic vinegar
A sufficient amount of olive oil
Mix the different ingredients together to taste.