Chef Barbara Alexander from The Culinary Institute of America shows us a delicious Jamón Serrano Panna Cotta. She starts by making savory panna cotta with Manchego cheese, that she carefully plates. Next she makes the Montenevado jamón serrano topping. Montenevado jamón is air-dried in a long, slow and natural curing process so is packed with umami. Chef Barbara slices the jamón into small strips, then tosses it with walnuts, herbs, Castillo De Canena Picual olive oil, and a balsamic vinegar syrup to make a little salad.