{"id":59977,"date":"2026-11-02T11:41:56","date_gmt":"2026-11-02T10:41:56","guid":{"rendered":"https:\/\/horecamagazine.be\/jambonneau-glace-a-lumami-a-lail-noir-et-au-miso\/"},"modified":"2026-11-02T17:53:27","modified_gmt":"2026-11-02T16:53:27","slug":"i1","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/i1\/","title":{"rendered":"Jambonneau glac\u00e9 \u00e0 l\u2019umami, \u00e0 l\u2019ail noir et au miso"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_font=\u00a0\u00bbPlayfair Display||||||||\u00a0\u00bb header_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb header_2_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Jambonneau glac\u00e9 \u00e0 l\u2019umami, \u00e0 l\u2019ail noir et au miso<\/h1>\n

Sur une pur\u00e9e velout\u00e9e d\u2019asperges blanches, de persil tub\u00e9reux et de miso blanc \u2014 accompagn\u00e9 de rubans de chou-rave aigres-doux et de sarrasin torr\u00e9fi\u00e9 (kasha)<\/em><\/p>\n

Portions\u00a0:<\/strong> 10 personnes
Application\u00a0:<\/strong> Cuisine de collectivit\u00e9 \/ Traiteur \u00e9v\u00e9nementiel (pr\u00e9paration anticip\u00e9e ais\u00e9e, forte intensit\u00e9 umami)<\/p>\n

1. Ingr\u00e9dients<\/h2>\n

Jambonneau glac\u00e9 \u00e0 l\u2019umami<\/strong><\/p>\n

    \n
  • 10 pi\u00e8ces de jambonneaux nature IMPERIAL<\/li>\n
  • 60 g de p\u00e2te d\u2019ail noir (ail noir ferment\u00e9)<\/li>\n
  • 50 g de shiro miso (p\u00e2te de miso blanc, douce et l\u00e9g\u00e8rement sucr\u00e9e)<\/li>\n
  • 60 ml de mirin (vin de cuisine japonais)<\/li>\n
  • 40 ml de sauce soja (Kikkoman \/ Tamari)<\/li>\n
  • 30 g de miel ou de sirop d\u2019\u00e9rable<\/li>\n
  • 10 g de dashi en poudre ou de bouillon de champignons concentr\u00e9<\/li>\n<\/ul>\n

    Pur\u00e9e blanche originale\u00a0: asperges, persil tub\u00e9reux et miso blanc<\/strong><\/p>\n

      \n
    • 400 g d\u2019asperges blanches (fra\u00eeches ou surgel\u00e9es, \u00e9pluch\u00e9es et coup\u00e9es en morceaux)<\/li>\n
    • 300 g de persil tub\u00e9reux (\u00e9pluch\u00e9 et coup\u00e9 en d\u00e9s r\u00e9guliers)<\/li>\n
    • 150 ml de lait de coco entier ou de cr\u00e8me d\u2019avoine<\/li>\n
    • 30 g de p\u00e2te de miso blanc<\/li>\n
    • 30 g de beurre (ou d\u2019une alternative v\u00e9g\u00e9tale)<\/li>\n
    • Sel et poivre blanc<\/li>\n<\/ul>\n

      Garniture originale<\/strong><\/p>\n

        \n
      • 1 chou-rave (\u00e9pluch\u00e9)<\/li>\n
      • 100 ml de vinaigre pour sushi (ou de vinaigre de riz doux additionn\u00e9 d\u2019un peu de sucre)<\/li>\n
      • 50 g de grains de sarrasin (kasha)<\/li>\n
      • 1 c. \u00e0 soupe d\u2019huile de s\u00e9same<\/li>\n
      • Facultatif\u00a0: Atsina cress ou fines pousses de fenouil pour la finition.<\/li>\n<\/ul>\n

        2. Pr\u00e9paration (adapt\u00e9e \u00e0 la cuisine de collectivit\u00e9)<\/h2>\n

        Mise en place et pr\u00e9paration en amont (par lots)<\/strong><\/p>\n

        1. Gla\u00e7age umami (ail noir et miso)<\/strong><\/p>\n

          \n
        • Mixer la p\u00e2te d\u2019ail noir, le shiro miso, le mirin, la sauce soja, le miel et le dashi en poudre jusqu\u2019\u00e0 l\u2019obtention d\u2019une marinade lisse et sirupeuse.<\/li>\n
        • R\u00e9server au r\u00e9frig\u00e9rateur dans une bouteille souple \u00e0 bec verseur ou dans un r\u00e9cipient couvert.<\/li>\n<\/ul>\n

          2. Pur\u00e9e blanche (asperges et persil tub\u00e9reux)<\/strong><\/p>\n

            \n
          • Cuire le persil tub\u00e9reux et les asperges \u00e0 la vapeur ou \u00e0 l\u2019eau dans un four mixte (vapeur \u00e0 100 \u00b0C, environ 12 minutes), jusqu\u2019\u00e0 ce que les l\u00e9gumes soient parfaitement tendres.<\/li>\n
          • Mixer imm\u00e9diatement les l\u00e9gumes encore chauds dans un blender avec le lait de coco ou la cr\u00e8me d\u2019avoine, le miso blanc et le beurre, jusqu\u2019\u00e0 l\u2019obtention d\u2019une texture homog\u00e8ne.<\/li>\n
          • Passer au tamis fin pour obtenir une pur\u00e9e ultra-lisse et d\u2019un blanc \u00e9clatant. Go\u00fbter et rectifier l\u2019assaisonnement. Maintenir au chaud dans une poche \u00e0 douille ou une armoire chauffante (60 \u00b0C).<\/li>\n<\/ul>\n

            3. Rubans de chou-rave et sarrasin torr\u00e9fi\u00e9 (garniture)<\/strong><\/p>\n

              \n
            • \u00c0 l\u2019aide d\u2019une mandoline, tailler le chou-rave en rubans extr\u00eamement fins ou en fines lamelles en forme de losange. Faire mariner pendant au moins 30 minutes dans le vinaigre pour sushi afin d\u2019obtenir une pr\u00e9paration l\u00e9g\u00e8rement marin\u00e9e, fra\u00eeche et croquante.<\/li>\n
            • Torr\u00e9fier les grains de sarrasin \u00e0 sec dans une po\u00eale chaude ou au four mixte (160 \u00b0C, 6 minutes), avec quelques gouttes d\u2019huile de s\u00e9same, jusqu\u2019\u00e0 ce qu\u2019ils d\u00e9veloppent des ar\u00f4mes de noisette et deviennent croustillants.<\/li>\n<\/ul>\n

              Service et finition (organisation efficace)<\/strong><\/p>\n

              1. Gla\u00e7age et r\u00e9g\u00e9n\u00e9ration<\/strong><\/p>\n

                \n
              • Disposer les petits jambonneaux sur une plaque de cuisson perfor\u00e9e recouverte de papier cuisson.<\/li>\n
              • Les badigeonner g\u00e9n\u00e9reusement de gla\u00e7age \u00e0 l\u2019ail noir et au miso.<\/li>\n
              • R\u00e9g\u00e9n\u00e9rer et caram\u00e9liser au four mixte (chaleur tournante \u00e0 185 \u00b0C, 10 % d\u2019humidit\u00e9) pendant 8 \u00e0 10 minutes, jusqu\u2019\u00e0 ce que le gla\u00e7age devienne fonc\u00e9, brillant et l\u00e9g\u00e8rement caram\u00e9lis\u00e9.<\/li>\n<\/ul>\n

                2. Dressage et pr\u00e9sentation \u00e0 l\u2019assiette<\/strong><\/p>\n

                  \n
                • R\u00e9aliser un disque r\u00e9gulier de pur\u00e9e blanche d\u2019asperges et de persil tub\u00e9reux sur une assiette fonc\u00e9e ou mate.<\/li>\n
                • D\u00e9poser au centre de la pur\u00e9e le jambonneau glac\u00e9 \u00e0 l\u2019umami, \u00e0 la robe sombre et brillante.<\/li>\n
                • Enrouler 2 \u00e0 3 rubans de chou-rave marin\u00e9 pour former une petite rose ou une composition a\u00e9rienne, \u00e0 disposer sur le jambonneau ou \u00e0 c\u00f4t\u00e9.<\/li>\n
                • Parsemer l\u2019ensemble de sarrasin torr\u00e9fi\u00e9 croustillant pour apporter du relief et terminer par quelques jeunes pousses fra\u00eeches.<\/li>\n<\/ul>\n

                  3. Analyse sensorielle (GOT)<\/h2>\n

                  [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb||50px|||\u00a0\u00bb]<\/p>\n\n\n\n\n\n\n\n
                  Aspect<\/strong><\/span><\/td>\nAnalyse<\/strong><\/span><\/td>\n<\/tr>\n<\/thead>\n
                  \n

                  Gustation (go\u00fbt)<\/strong><\/p>\n<\/td>\n

                  		Une puissante concentration de saveurs umami et sal\u00e9es (miso, ail noir, dashi), \u00e9quilibr\u00e9e par le profil doux, velout\u00e9 et l\u00e9g\u00e8rement sucr\u00e9 de la pur\u00e9e d’asperges blanches. Le chou-rave aigre-doux apporte une acidit\u00e9 rafra\u00eechissante qui contrebalance parfaitement la richesse de la viande r\u00f4tie.<\/td>\n<\/tr>\n
                  \n

                  Olfaction (ar\u00f4mes)<\/strong><\/p>\n<\/td>\n

                  		Des ar\u00f4mes profonds et ferment\u00e9s d’ail noir et de miso torr\u00e9fi\u00e9, compl\u00e9t\u00e9s par les notes de noisette du sarrasin grill\u00e9 et par une subtile touche v\u00e9g\u00e9tale et terreuse d’asperge.<\/td>\n<\/tr>\n
                  Stimulation trig\u00e9minale (texture et sensations en bouche)Stimulation trig\u00e9minale (texture et sensations en bouche)<\/strong><\/td>\nUn contraste marqu\u00e9 entre la viande tendre et juteuse, la pur\u00e9e cr\u00e9meuse, la fra\u00eecheur croquante du chou-rave marin\u00e9 et le croustillant aux notes de noisette du sarrasin torr\u00e9fi\u00e9, qui apporte une sensation de croquant prononc\u00e9e sous la dent.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

                  [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

                  Suggestions pour sublimer le plat<\/h2>\n

                  Pour donner \u00e0 cette pr\u00e9paration une dimension gastronomique sup\u00e9rieure, le jambonneau peut \u00eatre bri\u00e8vement pass\u00e9 au chalumeau de cuisine apr\u00e8s le gla\u00e7age, afin de d\u00e9velopper des notes grill\u00e9es et l\u00e9g\u00e8rement fum\u00e9es gr\u00e2ce \u00e0 la r\u00e9action de Maillard. La pur\u00e9e peut \u00e9galement \u00eatre sublim\u00e9e par quelques gouttes d’huile de s\u00e9same press\u00e9e \u00e0 froid ou d’huile de ciboulette, d\u00e9pos\u00e9es sur sa surface immacul\u00e9e pour cr\u00e9er un \u00e9l\u00e9gant effet marbr\u00e9. L’ajout de fines lamelles de champignons de Paris crus ou de copeaux de truffe apportera une texture suppl\u00e9mentaire ainsi qu’une nouvelle dimension umami \u00e0 la garniture. Pour accentuer encore la fra\u00eecheur acidul\u00e9e du plat, la marinade du chou-rave peut \u00eatre enrichie de zestes de yuzu finement r\u00e2p\u00e9s. Gr\u00e2ce \u00e0 ces d\u00e9tails soigneusement \u00e9tudi\u00e9s, ce concept efficace de cuisine de collectivit\u00e9 se transforme en une assiette gastronomique contemporaine, raffin\u00e9e et d’inspiration asiatique.<\/p>\n

                  [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Jambonneau glac\u00e9 \u00e0 l\u2019umami, \u00e0 l\u2019ail noir et au miso Sur une pur\u00e9e velout\u00e9e d\u2019asperges blanches, de persil tub\u00e9reux et de miso blanc \u2014 accompagn\u00e9 de rubans de chou-rave aigres-doux et de sarrasin torr\u00e9fi\u00e9 (kasha) Portions\u00a0: 10 personnesApplication\u00a0: Cuisine de collectivit\u00e9 \/ Traiteur \u00e9v\u00e9nementiel (pr\u00e9paration anticip\u00e9e ais\u00e9e, forte intensit\u00e9 umami) 1. Ingr\u00e9dients Jambonneau glac\u00e9 \u00e0 […]<\/p>\n","protected":false},"author":5,"featured_media":59978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-59977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nJambonneau glac\u00e9 \u00e0 l\u2019umami, \u00e0 l\u2019ail noir et au miso | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Jambonneau glac\u00e9 \u00e0 l\u2019umami, \u00e0 l\u2019ail noir et au miso Recette par Rob Van Rompuy\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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