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

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.