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Almagro aubergine mousse with red wine sorbet

Almagro aubergine mousse with red wine sorbet

Tiempo de preparación1 hrTiempo de cocina20 minsTiempo total1 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 Pedroñera 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 Pedroñera 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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