Recipes
Dry the ham until crisp between two sheets of baking parchment and two baking sheets at 170°C (338°F). Absorb any grease with paper. Divide into two halves. Grind one half into a powder using a food processor, and chop the other half very finely with a knife. Whip the cream cheese using theKitchenAidflatbeaterthenawhisktosoften. Heatasmallamountof the cream and fold in the gelatine previously softened in cold water. Add this mixture to the cream cheese and soften with the rest of the cream. Gently fold in the ham, chives and parmesan with a rubber spatula. Acidify with the lemon juice, whisk with the olive oil and season with salt. If necessary, this mixture can be gently warmed in a bain-marie in order to spoon out into the Flexipan moulds. Freeze, turn out and neaten the edges using round cookie cutter n°35. Freeze.
Use the KitchenAid flat beater to whip the butter and icing sugar until pale. Add the flour, ground hazelnuts and the salt. Beat the whole eggs and drizzle them into the mixture. Fold in the powdered ham. Roll the mixture out to a thickness of 5mm between two sheets of baking paper using a rolling mill. Freeze in a blast chiller and cut out using a n°35 fluted round cookie cutter. Freeze. Cook from frozen for 6 min at 180°C (356°F) on a Silpain tray until golden. Set aside to cool. Store in an airtight container with sodium chloride.
Peel, deseed and cut the quince into quarters, keep the peel, chop and store in a tightly sealed charlotte tin. Place the quince and peel in vacuum-sealed bags, add the lemon juice. Steam at 86°C (186.8°F) until the fruit has been stewed. Add the pectin mixed with a little sugar to the quince juice. Boil for 1 minute, whisking frequently. Finely chop the quince in a food processor and add to the jellified juice. Cook for another 1 to 2 min. Leave to cool slightly, and pour between 2 sheets of film, making sure to press out any air bubbles, then rolll out to 3 mm thick using a rolling pin. Freeze and cut using a round cookie cutter. Freeze.
Peel, scoop out and finely slice the quince into 1mm slices, then cut out using a fluted cookie cutter. Gently crystallise for approximately 15 min in the sugar and water mixture. Drain then dry at 75°C (167°F) between two sheets of baking parchment and two baking sheets.
Peel the lemons using a peeler. Make a brunoise from the zests and blanch three times, beginning with cold water. Mix the supremes, the juice, the sugar and the zest in a saucepan. Cook very gently at the edge of the heat until a marmalade is obtained. Refrigerate.
Place a spoonful of marmalade on each piece of shortbread topped with a scoop of cream cheese. Decorate the centre with a dash of lemon relish. Just before serving, add a quince chip.
