Almagro Aubergine Mousse with Red Wine Sorbet
Cut out the toughest part of the aubergine and put it in the blender. Boil the aubergine pulp with the syrup and leave to cool.
Whip the cream with the sugar and gradually add the aubergine liquid. Add the isinglass sheets (using the traditional method) and add to the cylinder shaped mould.
Leave for 24 hours.
Boil everything together for 2 minutes and set aside.
Add the maltodextrin gradually into a bowl of olive oil until you get the desired consistency.
Add the maltodextrin gradually into a bowl of olive oil until you get the desired consistency.
Set on Silpack in a circular shape and bake 15 minutes at 100 degrees.
Chop off the head of the garlic, make an incision and fry until browned.
To make the caramel sauce add the fried garlic and syrup, cook together and leave to cool.
Alcarria honey
