Confit of aubergine in honey
Aubergine in a dessert? It sounds strange, but this creation is truly amazing! For this component, use an aubergine variety that is uniform in size, for example the Nasu aubergine. Creation by Albert Adrià, ElBulli Foundation. Makes 2 pieces.
Ingredients
| 125 g | honey |
| 125 g | water |
| 1 g | ascorbic acid (vitamin C) |
| 200 g | water |
| 2 | aubergines |
Instructions
- First, make the honey caramel. To do this, caramelise the honey in a pan and deglaze with water. This will enhance the flavour of the honey and allow you to dilute it without compromising the flavour. Set to cool.
- Mix the ascorbic acid with the 200g water and seal the aubergines in vacuum bags.
- Boil the sealed bags for 45 minutes in a pan of gently simmering water. The structure of the aubergines will now start to break down, and they will become more transparent. This preparation method also makes the peels more readily edible.
- Let cool and then re-seal in vacuum bags, this time with the honey syrup.
- Let steep in the syrup at least 1 hour at room temperature.
- Remove the aubergines from the vacuum bags when ready to serve. Cut into the desired shape and caramelise gently in the honey syrup.
Serving suggestions:
- As part of a salad with goat's cheese, lardons and a honey dressing.
- As part of a dessert with components of avocado, nuts, and lemon.
- As part of a dessert with yoghurt and sesame.