2020-08-13 / test@t

Eggplant panna cotta

Eggplant season is in full swing. We have already cooked caviar, baked them over the fire, even stewed them with meat and made casseroles. It's time to try a fashionable delicacy performed by one of the most creative chefs in Moscow, the Spaniard Adrian Ketglas. For Simple Wine Bar, he cooked with eggplant ... panna cotta. Sounds strange? Yes, but how intriguing! After all, you do not know yet that baked eggplant, next to caramel, has a distinct taste of dark chocolate.

Eggplant panna cotta
  • 200 g of sugar
  • 400 ml water
  • 50 ml lemon juice
  • zest of 1 lemon
  • 10 g of gelatin in strips
  • 150 - 200 ml cream, 33% fat
  • 150 ml of milk
  • 1 medium eggplant (about 150 g)
  • 80 g of sugar


Step 1
Grill the eggplant until soft so that it breaks down easily into fibers.
Step 2
Remove the rind (save for the caramel) and grind the pulp in a blender until puree.
Step 3
Mix milk, cream, eggplant puree. Add sugar and heat to 70 ⁰С
Step 4
Add pre-soaked gelatin to the hot mass and mix. Cool and refrigerate for 5 hours until jelly forms.
Step 5
For caramel, put the sugar in a saucepan, add water, heat and stir to dissolve the sugar. Add the eggplant skin, bring the mixture to a boil, add and cook the caramel for about 10 minutes. It should turn golden, thicken, but remain liquid. Remove caramel from heat and add lemon juice and zest of one lemon, leave for 30 minutes and strain.
Step 6
Spoon into each serving plate with aubergine pankota dumplings. Pour caramel over it.
Step 7
Cut the peel from the lemons until pulp, remove. Add and pour caramel on top. Add a few peeled lemon segments.
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