Traditional style Almagro Aubergine stuffed with White Cheese and Molleja de Cordero
Coat the mollejas de cordero with sugar on a low temperature (70ºC) for 100 minutes and set aside.
Cut the aubergines in half, take out the flesh and set aside in the stock.
Make the batter (flour, cold water, salt and brewer’s yeast).
Blend the pulp with the white cheese and the mollejas that we set aside earlier. Add salt, pepper, olive oil and paprika.
Leave in the fridge for 24 hours.
Bring the aubergine stock to the boil, strain and add vinegar and oil as necessary.
Make the gelatine with cold water and the Isinglass and mix with the stock. Chill in the fridge for two hours.
Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.
Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.
Transfer to the blender and add two gelatine sheets, cool for 1 hour and put in a whipped cream dispenser.
Drain the eggplant and stuff. Dip in the batter and fry lightly in oil.
On a plate present the fried aubergine with the olive oil gelatine, the saffron petals with the white cheese froth on a red pepper base.
Ingredients
Directions
Coat the mollejas de cordero with sugar on a low temperature (70ºC) for 100 minutes and set aside.
Cut the aubergines in half, take out the flesh and set aside in the stock.
Make the batter (flour, cold water, salt and brewer’s yeast).
Blend the pulp with the white cheese and the mollejas that we set aside earlier. Add salt, pepper, olive oil and paprika.
Leave in the fridge for 24 hours.
Bring the aubergine stock to the boil, strain and add vinegar and oil as necessary.
Make the gelatine with cold water and the Isinglass and mix with the stock. Chill in the fridge for two hours.
Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.
Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.
Transfer to the blender and add two gelatine sheets, cool for 1 hour and put in a whipped cream dispenser.
Drain the eggplant and stuff. Dip in the batter and fry lightly in oil.
On a plate present the fried aubergine with the olive oil gelatine, the saffron petals with the white cheese froth on a red pepper base.
