Sliced Almagro Aubergine stuffed with Wine Jelly, Cream Cheese and Peach Caramel Sauce
Remove the aubergine leaves and cut into thin slices.
Boil the white wine with the sugar to make a caramel sauce, reduce and add agar-agar.
Blend the cheese, yogurt and cream.
Make a syrup with the crushed peaches by blending and passing through a sieve.
In a mould, arrange the aubergine slices perfectly. On the bottom add the peach caramel sauce then fill with the white wine jelly. Top with cheese cream and decorate with some black olives.
Ingredients
Directions
Remove the aubergine leaves and cut into thin slices.
Boil the white wine with the sugar to make a caramel sauce, reduce and add agar-agar.
Blend the cheese, yogurt and cream.
Make a syrup with the crushed peaches by blending and passing through a sieve.
In a mould, arrange the aubergine slices perfectly. On the bottom add the peach caramel sauce then fill with the white wine jelly. Top with cheese cream and decorate with some black olives.
