World Gourmet Summit 2004 - Culinary Masterclass

Cream of Spinach Soup, Mascarpone and California Raisin Pesto, Iberico Ham

	Serves 4
	INGREDIENTS
	Cream of Spinach Soup
600ml 400g 40g 60g	chicken stock baby spinach leaves; cleaned U.S. Potato starch butter Salt and pepper; to taste
	Mascarpone Pesto
100g 4 40g 4 4 20g	Mascarpone cream baby spinach leaves; chopped toasted pine nuts mint leaves; chopped basil leaves; chopped chopped California Raisins Salt and pepper; to taste
	Garnish
4 24 4 20ml	Iberico ham slices spiced bread croutons baby spinach leaves; cleaned rendered Iberico ham lard

Method:
1.	For the Cream of Spinach Soup: Heat the chicken stock to 90°C, then place in a blender with the spinach leaves and puree at high speed for 3 minutes. Then add the U.S. Potatostarch and butter and puree for 1 more minute. Season with salt and pepper to taste.
2.	For the Mascarpone Pesto:Place the Mascarpone cream in a bowl and fold in the chopped spinach leaves, pine nuts, mint, basil and California Raisins. Season with salt and pepper to taste.

To Serve:
Place the sliced Iberico ham and spinach leaves in a bowl, then pour in the hot spinach soup. Garnish with spiced bread croutons and drizzle ham lard over the top.