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Traditional style Almagro Aubergine stuffed with White Cheese and Molleja de Cordero

Traditional style Almagro Aubergine stuffed with White Cheese and Molleja de Cordero

Tiempo de preparación1 hrTiempo de cocina40 minsTiempo total1 hr 40 mins
INGREDIENTES
 3 Almagro aubergines embuchadas
 Sweet paprika “de la Vera”
 Red pepper
 Saffron flower petals (DO- manchego)
Aubergine filling
 Aubergine flesh
  Mollejas de cordero - DO manchego
 Flour
 Salt
 Pepper
 10 ml of extra virgin olive oil - D.O Calatrava
 Brewer’s yeast
For Cheese foam
 250 g sheep’s cheese
 500 ml cream
 2 gelatines
For the Olive Oil Gelatine
 Aubergine stock
 100 ml extra virgin olive oil
 50 ml red wine vinegar
 5 Isinglass gelatines
For the Aubergine powder
 Aubergine
Method
1

Coat the mollejas de cordero with sugar on a low temperature (70ºC) for 100 minutes and set aside.

2

Cut the aubergines in half, take out the flesh and set aside in the stock.

3

Make the batter (flour, cold water, salt and brewer’s yeast).

Aubergine filling
4

Blend the pulp with the white cheese and the mollejas that we set aside earlier. Add salt, pepper, olive oil and paprika.

5

Leave in the fridge for 24 hours.

Olive Oil Gelatine
6

Bring the aubergine stock to the boil, strain and add vinegar and oil as necessary.

7

Make the gelatine with cold water and the Isinglass and mix with the stock. Chill in the fridge for two hours.

Fennel powder
8

Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.

White Cheese Froth
9

Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.

10

Transfer to the blender and add two gelatine sheets, cool for 1 hour and put in a whipped cream dispenser.

Termination
11

Escurrir las berenjenas y añadirles su relleno. Pasar por la tempura y freír en aceite suave.

PRESENTATION
12

Present on a plate the fried aubergine with the olive oil gelatine, the saffron petals with the white cheese froth on a red pepper base.

Category

 

Ingredients

INGREDIENTES
 3 Almagro aubergines embuchadas
 Sweet paprika “de la Vera”
 Red pepper
 Saffron flower petals (DO- manchego)
Aubergine filling
 Aubergine flesh
  Mollejas de cordero - DO manchego
 Flour
 Salt
 Pepper
 10 ml of extra virgin olive oil - D.O Calatrava
 Brewer’s yeast
For Cheese foam
 250 g sheep’s cheese
 500 ml cream
 2 gelatines
For the Olive Oil Gelatine
 Aubergine stock
 100 ml extra virgin olive oil
 50 ml red wine vinegar
 5 Isinglass gelatines
For the Aubergine powder
 Aubergine

Directions

Method
1

Coat the mollejas de cordero with sugar on a low temperature (70ºC) for 100 minutes and set aside.

2

Cut the aubergines in half, take out the flesh and set aside in the stock.

3

Make the batter (flour, cold water, salt and brewer’s yeast).

Aubergine filling
4

Blend the pulp with the white cheese and the mollejas that we set aside earlier. Add salt, pepper, olive oil and paprika.

5

Leave in the fridge for 24 hours.

Olive Oil Gelatine
6

Bring the aubergine stock to the boil, strain and add vinegar and oil as necessary.

7

Make the gelatine with cold water and the Isinglass and mix with the stock. Chill in the fridge for two hours.

Fennel powder
8

Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.

White Cheese Froth
9

Put the fennel in the oven at 40ºC for 12 hours. Once it has dried out, grind until fine.

10

Transfer to the blender and add two gelatine sheets, cool for 1 hour and put in a whipped cream dispenser.

Termination
11

Escurrir las berenjenas y añadirles su relleno. Pasar por la tempura y freír en aceite suave.

PRESENTATION
12

Present on a plate the fried aubergine with the olive oil gelatine, the saffron petals with the white cheese froth on a red pepper base.

Traditional style Almagro Aubergine stuffed with White Cheese and Molleja de Cordero
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