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 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)

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

Preparation time: 25 min

Preheat your four at 425 °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.