Ham Mousse

Ham mousse: 400 g Herbs-Fed Suckling Piglet Ham, 500 g QimiQ, 50 g Dijon mustard, 10 wasabi nuts, 50 g port wine onions, salt and pepper

Preparation: Put all ingredients in the mixer and blend at 50 °C for two minutes. Spray dariole moulds with fat and line it with chopped wasabi nuts. Fill in the mousse and refrigerate overnight.

For the kumquats: 20 kumquats, 8 cloves, 1 cinnamon stick, 1 vanilla pod, ¼ l dry white wine, 150 g sugar, 1/8 l Malibu

Preparation: Wash the kumquats, cut in half, remove the seeds and add the cloves, cinnamon stick and vanilla pod into a glass. Boil the white wine and sugar for about 10 minutes, then add some Malibu and fill it into the glass. Immediately close it.

Asparagus Salad: Cut white and green asparagus (not cooked) in strips. For the marinade simmer some asparagus in water together with rosemary, sugar and salt for about half an hour. Then strain and thicken the liquid with cold butter and peanut oil.

Products used: Herbs-Fed Suckling Piglet Ham