Aubergine Canjilón
Clean the lamb tongues and put them in an empty bag with a pinch of salt, the szechuan peppercorns, the black peppercorns, thyme, rosemary and the garlic clove.
Seal the bag releasing all the air and cook for 20 hours at 67 °C. Cool quickly and set aside.
Clean the mangetout and cut into strips. Boil in salted water for 2 minutes.
Rinse with ice water to stop them from cooking anymore and leave them to marinate in the aubergine juice for 15 hours
Blend each pepper separately and boil for 2 minutes with 4gr of agar-agar. Season with salt, sugar and a few drops of sherry vinegar.
Add the mixture into a syringe. Drop by drop add the mixture into the container with previously chilled sunflower oil. A pepper caviar will start to form, drain the oil using a sieve and set aside.
Reduce the cream over the heat with the saffron threads until you get a sauce like texture with a nice saffron colour.
Grate the Manchego cheese and put in the oven between two Silpat non-stick silicone baking mats for 15 minutes at 160C. Remove from the oven and whilst the cheese is still hot place in a mould, moulding it into a shape of your choice.
Dehydrate the asadillo in the oven and crush into a powder. Leave on a paper towel to eliminate any dampness.
In a pan, cook the isomalt sugar with the glucose, increase the temperature to 160 ° C. With a damp brush wet the edges of the pan to prevent the sugar from burning.
Let it cool until it reaches 80°C and add the powdered asadillo. Lay out a piece of baking paper coated with a little bit of sunflower oil. Using a whisk make some fine strands from the asadillo caramel.
Clean the mushrooms well.
In a frying pan brown the garlic and shallot with the bay leaf, pepper and cayenne pepper and sauté the mushrooms.
Add the paprika, vinegar and some saffron strands. Wet the mushrooms with the meat stock and leave to marinate for 15 hours.
Cut out the inside of half an aubergine and stuff it with the julienne cut lamb tongue, mangetout and the pickled mushrooms.
Drop over the top the red and yellow pepper caviar.
Place the aubergine on top of the cheese crisp, pour over the saffron cream and place the sugar cobweb on top giving it some volume. Garnish with rosemary flowers.
