Food Agency

  • English
  • Français

Bayonne Ham Crisp and Cream, Green Apple Jelly

  • Difficulté

  • Servings:

  • Preparation:

  • Cook:

    A few minutes then refrigeration time: 1 hour


  • 20 very fine strips of Bayonne ham
  • 4 thicker strips of Bayonne ham
  • 200g Bayonne ham trimmings
  • 9 Granny apples
  • 6 gelatine sheets
  • 2 dessert spoons of Manzana Verde
  • 5cl dry white wine
  • 7.5cl poultry stock
  • 1 tea spoon of sunflower oil
  • 400g liquid cream
  • Herbs sprigs


For the green apple jelly:

  • Cut 1 apple into sticks and put the other 8 into the juicer.
  • Filter the juice, bring to the boil and add the gelatine sheets pre-soaked in cold water.
  • Add the Manzana Verde and leave to chill for 1 hour in the fridge.

For the crisp:

  • Dice 4 thicker slices of ham into fine cubes and the 10 thinner ones into strips
  • Fry the other 10 fine slices with the strips of ham.

For the cream:

  • Brown the Bayonne ham trimmings in the oil, deglaze with the white wine, let it reduce by half and add the poultry stock.
  • Reduce again by three quarters.
  • Add the cream, bring to the boil and infuse for 30 minutes.
  • Mix the preparation, strain and keep in the fridge in a whipped cream dispenser.

For the plating:

  • Pour 7 to 8 cl of the apple jelly onto clear plates, add the diced ham and leave to set in the fridge.
  • Add the ham cream, put the fried ham strips on top with a few apple sticks, a slice of fried ham and a few sprigs of herbs.


Tasting tips: Bayonne ham reveals all its flavour when finely sliced and at room temperature.

Philippe Etchebest: “As with all gourmet specialities, Bayonne ham has its story… This authentic product was highly popular in the days of Rabelais, Henry IV and Louis XIV, and today there are a thousand and one ways to use it to brighten up our festive meals!”