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Ham lentils

For the Iberian ham stock

  • 250 g pieces of Iberian ham
  • 500 g water
  1. Remove the excess fat from the ham and cut into irregular pieces of 1 cm.
  2. Cover the ham with the water and put to cook on a low heat, constantly removing the fat and foam, for 15 min.
  3. Strain through the superbag trying not to cloud the stock and remove the fat from the stock obtained.
  4. Keep in the fridge.

Keep in the fridge.

  • 200 g Iberian ham stock (preparation above)
  • 4.5 g Kappa

  1. Mix Kappa with the ham stock and bring to the boil stirring constantly with a beater.
  2. Take off the heat, skim and while still hot fill a syringe with the liquid and put onto a flat sulphurised paper, forming circular drops 0.5 cm in diameter.
  3. Leave to cool in the fridge for 30 min until the drops set.
  4. Unstick the drops from the paper with a flat spatula and measure out 4 portions of 12 g each.
  5. At the moment of use heat the lentils to 70 °C with a little of the leftover Iberian ham stock.
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