The Deconstructed Ibérico & Truffle Bikini
A sophisticated keto reimagining of the classic Barcelonian 'Bikini'. This dish features ultra-thin, crisp almond and aged Manchego tuile wafers layered with hand-carved, 36-month aged Jamón Ibérico de Bellota. It is elevated by a velvety, warm Manchego espuma and a center of melted triple-cream Brillat-Savarin. The ensemble is finished with freshly shaved black Périgord truffles, balsamic-infused truffle pearls, and a micro-herb salad, offering a decadent high-fat, low-carb experience that mirrors the soul of the original sandwich with Michelin-star precision.
Recipe
Cook Time: 45 minutes
Servings: 2 servings
Ingredients
- •100g finely grated 12-month aged Manchego cheese (for tuiles)
- •50g superfine almond flour
- •1 large egg white
- •100g hand-carved 36-month aged Jamón Ibérico de Bellota
- •100g Brillat-Savarin cheese, brought to room temperature
- •200ml heavy cream
- •50g grated Manchego (for espuma)
- •1 fresh black Périgord truffle
- •1 tablespoon balsamic truffle pearls
- •Small handful of micro-red vein sorrel and shiso
- •Pinch of Fleur de Sel
- •Freshly ground white pepper
Instructions
- 1Preheat your oven to 170°C (340°F). In a small bowl, combine the 100g of grated Manchego, almond flour, and egg white to create a smooth, tacky paste.
- 2Place a silicone baking mat on a sheet pan. Using a small offset spatula, spread the paste into paper-thin 3-inch circles. Bake for 6 to 8 minutes until golden brown and lacy. Remove from the oven and let them cool on a wire rack until completely crisp.
- 3To prepare the Manchego espuma, combine the heavy cream and 50g of grated Manchego in a small saucepan over medium-low heat. Stir constantly until the cheese is fully incorporated and the mixture is smooth. Season with a pinch of white pepper.
- 4Strain the cream mixture through a fine-mesh chinois into a 0.5L iSi siphon. Charge with one N2O cream charger, shake vigorously, and keep warm in a bain-marie set to 50°C (122°F).
- 5Gently warm the Brillat-Savarin in a small bowl over simmering water just until it becomes a thick, velvety custard-like consistency.
- 6Begin assembly by placing one crisp Manchego tuile in the center of a plate. Spoon a dollop of the warm Brillat-Savarin onto the center of the tuile.
- 7Ruffle two to three ribbons of Jamón Ibérico over the cheese to create volume and architectural interest.
- 8Dispense a generous cloud of the warm Manchego espuma directly beside the ham. Lean a second tuile against the assembly at a 45-degree angle.
- 9Using a mandoline or truffle shaver, shave fresh black Périgord truffle over the entire dish. Finish with a few balsamic truffle pearls, micro-herbs, and a tiny pinch of Fleur de Sel.
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