Wednesday, 11 September 2013

Aubergine cappucino, a surprising way to start your meal (EN)

A delicious recipe even for non-coffee drinker!

This meal will be one amongst others I will be serving during the Brussels in Loft pop up restaurant, with a menu "upside down".

Imagine the subtle delicatesse of a preserved aubergine puree mixed with an ethereal savoury whipped cream flavoured with mozarella di buffalone. It's just divine!

Ingredients for 6 people
3 big aubergines
3 table spoons of good olive oil
1 crushed garlic clove
A pinch of cumin
Salt and pepper
20cl cream 30%
2 big balls of mozzarella di buffalone
A pinch of piment or paprika
Basil leaves or pesto

Preheat the oven at 160°.

Rince the aubergines and put them in the oven for 2 hours, turning them from time to time to avoid them to burn. Let them cooling down in the oven for at least one hour.

Once the are done, peel them off and mix the flesh with the crusheg garlic, cumin, salt and pepper and olive oil. Reseason to taste if needed.

Pour the puree in glasses or even mugs or coffee cups.

Whip the cream. Mix the mozzarella and filter the mozarella cream you obtained. Add it to the whipped cream. Add some salt and pepper and pour the ceram on top of the aubergien puree.

You can decorate it with some piment d'Espelette and fresh basil leaves, or a pesto.

My tip : you can also use a syphon for a more impressive and fluffy cream. Which I will do now that a friend of mine treated me to one for my birthday!

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