Recipe by Gegè Mangano: Apulian Tiramisù With Chocolate-Glazed Mini Eggplant
Ingredients for 4 people
- 8 slices of stale bread
- 300 ml of bitter coffee
- 4 mini eggplants
- Bitter cocoa to taste
- 200 g of sugar syrup
For the cream
- 400 g of goat ricotta
- 80 g fresh cream
- 30 g powdered sugar
For the chocolate glaze
- 100g dark chocolate
- 62g fresh cream
- 19g glucose syrup
- 12g butter
Method
For the goat ricotta mousse
Sieve the goat ricotta, add powdered sugar, cream, and whisk until you get a soft cream with well-combined ingredients. Let it rest in the fridge.
For the chocolate glaze
Boil the cream with the syrup, add it to the melted chocolate, combine the two mixtures, and finally add the butter.
For the eggplant
Cook the eggplant in a syrup of water and sugar for about 5 minutes. Dry and glaze it with the chocolate glaze.
Plate composition
Place a slice of soaked stale bread on the plate, form quenelles of goat ricotta mousse, then overlap another slice of bread soaked in coffee. Garnish with the chocolate-glazed mini eggplant.
