Banana Crisps with Joselito Ham, Coffee and Aubergine

Jonnie Boer

Banana Crisps with Joselito Ham, Coffee and Aubergine

Ir Ver video Receta
Ir Print Recipe
Ir Поделиться

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.