Mousse of eggplant, chocolate and ice cream of Bock Rossa 5 luppoli

Recipe ingredients:

(for 8 people)

Mousse of Red Round Eggplant d.o.p.
500 g of creme anglaise
500 g of baked mashed Red Round Eggplant d.o.p.
250 g of whipped cream
5 sheets of gelatin
1 dl syrup

Chocolate Mousse
200 g of dark chocolate
80 g of soy lecithin
150 g of fructose
160 g of water
150 g of albumen

Ice cream of 6 Luppoli Bock Rossa
150 cl of liquid cream
150 cl of fresh whole milk
2 egg yolks
200 g of caster sugar
15 cl of 6 Luppoli Bock Rossa

Decoration
Mint leaves to taste
Tiles of cocoa grue

Preparation:

Mousse of Red Round Eggplant d.o.p.
Warm the creme anglaise then add gelatine sheets, soaked in cold water before, then add the mashed Red Round eggplant and sugar syrup.

Chocolate Mousse
Emulsifying in a water bath soy lecithin in water and then add the dark chocolate previously melted, then stir with a whisk. Whisk the albumen and fructose like meringue, after that add a part of chocolate mixture and lecithin mixing well then add the rest, of stirring from top down.

Ice Cream of Bock Rossa 5 luppoli
Make a cream with whipped cream, milk and egg yolks, then add sugar.Let cool and add the Bock Rossa 5 luppoli.

Presentation:

Place in a circular mold a layer of Round Red Eggplant, above a chocolate mousse one, then stack a tile to cocoa grue and a quenelle of 6 Luppoli Bock Rossa ice cream, then garnished with a mint leaf.