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| Ingredients |
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1 medium-sized aubergine
1 small onion
4 fl. oz extra virgin olive oil
2 dates freshly sliced
4oz butter, softened at room temprature
2oz mascarpone cheese
1 lemon, juiced
2oz clarified butter (optional)
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| Background |
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| This mousse has the old fashioned, buttery sweetness and
earthy breadness of malt loaf. Similar to a classical buttery chicken
liver parfait, it is wonderful on warm buttered toast. I prefer it as a small
garnish to meat dishes here at Juniper, although at the moment we are
serving it with sautéed scallops and Toulouse sausage. |
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| Method |
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| 1. |
Remove the aubergine's
stalk and dice into small cubes and roughly chop
the onion. |
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| 2. |
Gently heat the olive oil in a
heavy copper-bottomed pan and sweat (with the lid on) the aubergine
and onions for around 20-25 minutes until the mixture is moist, soft
and golden brown. Add the dates and cook for a further
five minutes. If necessary add more olive oil, during cooking if
the mixture becomes dry. |
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| 3. |
Remove from stove and allow to cool for 10 minutes. |
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| 4. |
Then blend together
with the softened butter, mascarpone and lemon
juice for two minutes. Then place the mixture into
a mould, lined with cling film, and
allow to set. |
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| 5. |
The parfait will take about two
hours to set. Once it has reached the right
consistency - like
thick whipped cream - you may like to put a thin
layer of clarified butter over it to protect it
from oxidizing in the air. |
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