Preparation Time1 hrTotal Time 1 hr
INGREDIENTS
Aubergine cream (inside)
 140 g Almagro aubergines
 90 g aubergine dressing
 20 g water
 15 g corn flour
 40 g mascarpone
Imploding chocolate bomb
 250 g aubergine dressing
 3 g Gellán gum
 2 slices of aubergine
For the caramelised aubergine
 5 slices of aubergine
 Isomalt sugar
 1 g powdered vinegar
For the Manchego cheese froth
 500 g semi-matured Manchego cheese
 450 ml de water
 3 g soya-bean lecithin
For red pepper roe
 20 g tapioca pearls
 Red pepper sauce
METHOD
1

For the aubergine cream, blend the aubergine with the dressing and the water until you have a paste like texture.

2

Add the corn flour and simmer until it has thickened. Remove from the heat.

3

Once warm add the mascarpone cheese, mix well and set aside.

4

For the imploding chocolate bomb, arrange the sliced aubergines and spread the cream on top. Roll them up leaving the stem end facing up and put in the moulds.

5

Boil the aubergine dressing with the Gellán gum and finish by pouring over the moulds making sure it is all covered.

6

To caramelise the aubergine, we need to dehydrate a few slices. Once dry, blend them with vinegar powder. Melt the isomalt sugar over the heat together with the aubergine powder; spread out on a silicon mat placing an aubergine on the inside. Damos forma y reservamos. Shape and set aside.

7

For the Manchego cheese froth, heat the previously grated cheese with water. Bring to the boil, strain and whilst it is still warm add the soya-bean lecithin and beat until you have a consistent froth.

8

For the red pepper roe, boil and leave the tapioca pearls to soften. Add the red pepper sauce to taste.

SUGGESTIONS
9

This tapa or starter, is full of flavour and has a unique presentation. It should be served at room temperature with a fruity young white wine.

Category

 

Ingredients

INGREDIENTS
Aubergine cream (inside)
 140 g Almagro aubergines
 90 g aubergine dressing
 20 g water
 15 g corn flour
 40 g mascarpone
Imploding chocolate bomb
 250 g aubergine dressing
 3 g Gellán gum
 2 slices of aubergine
For the caramelised aubergine
 5 slices of aubergine
 Isomalt sugar
 1 g powdered vinegar
For the Manchego cheese froth
 500 g semi-matured Manchego cheese
 450 ml de water
 3 g soya-bean lecithin
For red pepper roe
 20 g tapioca pearls
 Red pepper sauce

Directions

METHOD
1

For the aubergine cream, blend the aubergine with the dressing and the water until you have a paste like texture.

2

Add the corn flour and simmer until it has thickened. Remove from the heat.

3

Once warm add the mascarpone cheese, mix well and set aside.

4

For the imploding chocolate bomb, arrange the sliced aubergines and spread the cream on top. Roll them up leaving the stem end facing up and put in the moulds.

5

Boil the aubergine dressing with the Gellán gum and finish by pouring over the moulds making sure it is all covered.

6

To caramelise the aubergine, we need to dehydrate a few slices. Once dry, blend them with vinegar powder. Melt the isomalt sugar over the heat together with the aubergine powder; spread out on a silicon mat placing an aubergine on the inside. Damos forma y reservamos. Shape and set aside.

7

For the Manchego cheese froth, heat the previously grated cheese with water. Bring to the boil, strain and whilst it is still warm add the soya-bean lecithin and beat until you have a consistent froth.

8

For the red pepper roe, boil and leave the tapioca pearls to soften. Add the red pepper sauce to taste.

SUGGESTIONS
9

This tapa or starter, is full of flavour and has a unique presentation. It should be served at room temperature with a fruity young white wine.

Imploding Chocolate Bomb on Caramelised Almagro Aubergine
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