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White bean cream topped with maple glazed smoked pork shoulder

Tapas, Salted

Creamy white bean soup topped with a maple glazed pork shoulder crunch


Recipe for Tapas

White bean cream topped with maple glazed smoked pork shoulder

1 Unit(s)
White beans (540ml)
2 Unit(s)
Chopped garlic
2 Sprig(s)
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: 25.00 min

Preheat your four at 425.00 °F

  • Preparation
    Chop the garlic.Drain and rince the beans.Make your chicken stock.Pick the leaves off the cilantro.
  • 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
  • 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.
  • 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.

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