Banana Crisps with Joselito Ham, Coffee and Aubergine

Jonnie Boer

Banana Crisps with Joselito Ham, Coffee and Aubergine

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For Coffee Mayonnaise:


Coffee pads (buscaglione) 3Units

 

Sunflower Oil 300ML

 

Egg Whites 50G

 

Mustard 15G

 

Vinegar 20G

-

 

For Lemon Cream:


Lemon juice 400G

 

Cream 400G

 

Sugar 100G

 

Gelatine 8 Sheets

 

Butter 400G

 



For Coffee Mayonnaise:


1. Vacuum seal the coffee pads with the Sunflower Oil.

2. Let it steep for a day.

3. Remove the pads.

4. Blend the egg whites, mustard and vinegar in a blender.

5. Then add the oil drop by drop. 

-


For Banana: 


1. Slice the banana into thin slices using the slicer.

2. Deep fry them at 140ºC until they are crisp. Make waves in the banana in the fryer using tongs. 

-

 

For Aubergine:


1. Cut the aubergine in half.

2. Sprinkle with salt and let stand for 30 minutes. 

3. Fry aubergine at 180 degress until it is golden brown.

4. Chop the flesh finely and season to taste with salt and pepper.

-

 


For Lemon Cream:


1. Add the gelatine to cold water.

2. Warm the lemon juice, cream and sugar to 90 degrees and dissolve the gelatine in the mixture.

3. Dissolve the butter in small, cold cubes in the mixture. 

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