Almagro eggplant mousse with wine slush
Information
Chance: Lunch, Dinner
Difficulty: High
Weather: 90
Ingredients
The aubergine mousse:
500g of light dressing Almagro aubergines.
Cream 180 grs.
Sugar 100g.
Dark Syrup 100g.
Fish Tails 6 pcs.
Saffron jelly soup:
Saffron from La Mancha 5 grs.
Water 200 grs.
Sugar 100g.
Vegetable Gelatin Powder 10 grams.
Iced red wine:
Water 200 grs.
Sugar 100g.
Wine 250 grs.
Fish tails 1 pc.
Olive oil polvorón biscuits:
Olive Oil.
Maltodextrin.
Crispy cured Manchego cheese cookie:
100grs Grated manchego cheese
100 grs. Candied garlic goodies:
Pedroñeras Garlic
1 bulb.
Dark syrup 50 grs.
Sugar 50 grs.
Presentation:
Alcarria Honey.
Elaboration
This original creation by the Chef of the Palacio de la Serna Jesus Rodriguez Pedregal is pure gastronomic science, from which it follows that: AUBERGINE = [A (3)] + M + Rw + C = LA MANCHA
[AUBERGINE] aubergine mousse: Take away the hardest part of the aubergine, drain, pass through the mincer and sieve, put what has not passed through the sieve with the dark syrup and boil together, cool. Besides riding along with sugar and adding cream base eggplant gradually incorporate fish tails (traditional method) and put into cylindrical mold. Stand 24 hours. [A] jellied saffron soup: Boil all together for 2 minutesand set aside. [Vt] Make an Iced red wine a syrup, boil for 2 minutes, add the isinglass, dissolve and add the wine and freeze. [A] Olive oil Polvorón cookie: Put in a bowl olive oil and adding maltodextrin gradually to get the right consistency. [Q] Cured Manchego cheese crispy cookie: Put on silpack in a circular shape and bake 15 minutes at 100 degrees. [A] sweets garlic confit: Desdentar head of garlic, you make an incision and fry until golden brown.
In a skillet make candy and add the fried garlic and syrup, cook together and chill. [M] For the presentation: Honey from Alcarria.
cured Manchego cheese:
•100grs Grated manchego cheese.
Candied garlic goodies:
• Garlic From LAS PEDROÑERAS
1 bulb.
