Preparation Time45 minsCooked Time15 minsTotal Time 1 hr
INGREDIENTS
 10 Almagro aubergines
 500 ml of white wine
 Agar
 Sugar
 500 g of matured Manchego cheese
 Natural yogurt
 250 ml cream
 Peach
METHOD
Sliced aubergines
1

Remove the aubergine leaves and cut into thin slices.

White Wine Jelly
2

Boil the white wine with the sugar to make a caramel sauce, reduce and add agar-agar.

Manchego Cheese Cream
3

Blend the cheese, yogurt and cream.

Peach Caramel Sauce
4

Make a syrup with the crushed peaches by blending and passing through a sieve.

PRESENTATION
5

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.

Category

 

Ingredients

INGREDIENTS
 10 Almagro aubergines
 500 ml of white wine
 Agar
 Sugar
 500 g of matured Manchego cheese
 Natural yogurt
 250 ml cream
 Peach

Directions

METHOD
Sliced aubergines
1

Remove the aubergine leaves and cut into thin slices.

White Wine Jelly
2

Boil the white wine with the sugar to make a caramel sauce, reduce and add agar-agar.

Manchego Cheese Cream
3

Blend the cheese, yogurt and cream.

Peach Caramel Sauce
4

Make a syrup with the crushed peaches by blending and passing through a sieve.

PRESENTATION
5

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.

Sliced Almagro Aubergine stuffed with Wine Jelly, Cream Cheese and Peach Caramel Sauce.

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