Preview
White bean cream topped with maple glazed smoked pork shoulder
TAPAS, Salted
Creamy white bean soup topped with a maple glazed pork shoulder crunch
Note
Swap the maple syrup for honey to get a completely different flavor with the same delicious result visually.
Ingredients
Recipe for TapasWhite bean cream topped with maple glazed smoked pork shoulder
1 Unit(s)
White beans (540ml)
2 Unit(s)
Chopped garlic
2 Sprig(s)
Thyme
500 Ml
Chicken stock
55 Ml
Olive oil
150 Gr
Smoked bacon
100 Ml
Maple syrup
50 Ml
Cream 35%
2 Sprig(s)
Fresh cilantro
- Salt and pepper
Preparation time: 25 min
Preheat your four at 425 °F
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Preparation
Chop the garlic.Drain and rince the beans.Make your chicken stock.Pick the leaves off the cilantro.
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Cream of garbanzo bean
Drop the beans inside the chicken stock and cook for 20 minutes. Place the beans in the blender and add a little bit of cooking liquid (enough to cover) Blend and add liquid as needed to get the desired consistency.Add cream and olive oil.Adjust the seasoning with salt and pepper. Fill in your shot glasses with the mixture and keep in a warm place
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Smoked pork shoulder
Cut the pieces and pan fry until golden and crispy.Remove the excess fat and add the maple syrup to the pan.Place the pan in a hot oven allowing the syrup to reduce, caramelize and become sticky and shiny.
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To serve
Top the shooter with a piece of the glazed ham and top with a cilantro leaf and serve immediately.
Swap the maple syrup for honey to get a completely different flavor with the same delicious result visually.