Apple rolls with smoked pork crème brulée | Ana Ros

For the pork infusion

• 3kg smoked ham
• 3l of cream
   

Procedure

Cut the ham into small pieces. Bring to a boil with the cream in a saucepan, simmer for 30 minutes, cool to room temperature, strain and set aside.
 

For the crème brulée

• 600 ml pork infusion
• 40 g sugar
• 160 g of egg yolk
• 5 g salt
   

Procedure

Heat pork infusion to 70°C, beat yolks with sugar until dissolved. Slowly pour the pork infusion into the egg mixture to temper it, add salt.
Strain. Bake in a convection oven (100 percent humidity) at 80°C for 45 minutes. Cool in an ice bath.
 

For the plum jam

• 500 g pitted dried plums
• 25 g sugar
• 300 ml red wine
• 5g salt
   

Procedure

Caramelize sugar, add plums, deglaze with red wine, add salt. Cook over low heat for 30-40 minutes.
Cool, cut into cubes (should be a firm paste). Before pouring the pork crème brulée, place the plum jam in the corner of each jar.
 

Plating the crème brulée

Use demerara brown sugar to caramelize the top of the crème brulée, grate fresh horseradish on top and finish with woodsorrel.
 

For the cocktail

• 10lt fresh apple juice
• 3 cinnamon sticks
• 3 pieces of star anise
• 150 ml single malt whiskey
   

Procedure

Reduce 10l of apple juice to 3l by cooking it with 3 cinnamon sticks and 3 pieces of star anise. Allow to cool.
To make the cocktail, combine 500ml reduced apple juice and 150ml whiskey. Finish with a smoked ice cube.
 

For Struklji (rolls)

Dough

• 270g flour
• 150g starch
• 200ml water
   

Procedure

Mix the dry ingredients in the mixer adding the water. Mix for 10 minutes and let the dough rest in the refrigerator for at least 2 hours.
 

Filling

• 180g semi-dry apples (diced)
• 220g chopped parsnips
• 16g caramelized pork cracklings
• 60g walnut crumble
   

Procedure

Caramelize 50g sugar and 150g ground walnuts, deglaze with 300ml cream and add the filling. Cook for 5 minutes until the mixture has thickened. Make small thin rounds with the dough and insert the filling in the center.
 

Dish composition

• 100 grams of pork fat
   

Procedure

Steam the štruklji and season with pork fat (instead of the butter in the original recipe). Serve together with the apple cocktail and pork.
 

Photo: Credits Suzan Gabrijan