Preparation Time1 hrCooked Time20 minsTotal Time 1 hr 20 mins
INGREDIENTS
For the aubergine mousse
 500 g Almagro aubergines
 180 g cream
 100 g sugar
 6 sheets isinglass
Saffron gelatin soup
 5 g La Mancha saffron threads
 200 g water
 100 g sugar
 10 g powdered vegetable gelatin
For the red wine sorbet
 200 g water
 100 g sugar
 250 g red wine
 1 sheet isinglass
For the olive oil crisp
 Olive oil
 Maltodextrin
For the Manchego cheese cracker
 100 g grated mature Manchego cheese
Garlic confit parcels
 1 Las Pedroñeras garlic bulb
 50 g syrup
 50 g sugar
To decorate
 Alcarria honey
METHOD
For the aubergine mousse
1

Cut out the toughest part of the aubergine and put it in the blender. Boil the aubergine pulp with the syrup and leave to cool.

2

Whip the cream with the sugar and gradually add the aubergine liquid. Add the isinglass sheets (using the traditional method) and add to the cylinder shaped mould.

3

Leave for 24 hours.

Saffron Jelly
4

Boil everything together for 2 minutes and set aside.

For the red wine sorbet
5

Add the maltodextrin gradually into a bowl of olive oil until you get the desired consistency.

Olive oil biscuit
6

Add the maltodextrin gradually into a bowl of olive oil until you get the desired consistency.

For the manchego cheese cracker
7

Set on Silpack in a circular shape and bake 15 minutes at 100 degrees.

Garlic confit parcels
8

Chop off the head of the garlic, make an incision and fry until browned.

9

To make the caramel sauce add the fried garlic and syrup, cook together and leave to cool.

PRESENTATION
10

Alcarria honey

Category

 

Ingredients

INGREDIENTS
For the aubergine mousse
 500 g Almagro aubergines
 180 g cream
 100 g sugar
 6 sheets isinglass
Saffron gelatin soup
 5 g La Mancha saffron threads
 200 g water
 100 g sugar
 10 g powdered vegetable gelatin
For the red wine sorbet
 200 g water
 100 g sugar
 250 g red wine
 1 sheet isinglass
For the olive oil crisp
 Olive oil
 Maltodextrin
For the Manchego cheese cracker
 100 g grated mature Manchego cheese
Garlic confit parcels
 1 Las Pedroñeras garlic bulb
 50 g syrup
 50 g sugar
To decorate
 Alcarria honey

Directions

METHOD
For the aubergine mousse
1

Cut out the toughest part of the aubergine and put it in the blender. Boil the aubergine pulp with the syrup and leave to cool.

2

Whip the cream with the sugar and gradually add the aubergine liquid. Add the isinglass sheets (using the traditional method) and add to the cylinder shaped mould.

3

Leave for 24 hours.

Saffron Jelly
4

Boil everything together for 2 minutes and set aside.

For the red wine sorbet
5

Add the maltodextrin gradually into a bowl of olive oil until you get the desired consistency.

Olive oil biscuit
6

Add the maltodextrin gradually into a bowl of olive oil until you get the desired consistency.

For the manchego cheese cracker
7

Set on Silpack in a circular shape and bake 15 minutes at 100 degrees.

Garlic confit parcels
8

Chop off the head of the garlic, make an incision and fry until browned.

9

To make the caramel sauce add the fried garlic and syrup, cook together and leave to cool.

PRESENTATION
10

Alcarria honey

Almagro Aubergine Mousse with Red Wine Sorbet

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