Jul 13 2019

Aubergine and Coconut Millefeuille Cake

 If you like it different, try this recipe! It is an unusual dessert, with a very festive Sicilian touch in the combination of chocolate and aubergines (did you know that the original Caponata included some cocoa as well?)  and besides, it is perfect for summertime when aubergines have the best flavour and colour.

Serves 4

  • 2 round aubergines
  • 1 tbsp fresh grated or sliced coconut
  • 150 gr dark chocolate (70% cocoa), better if flavoured with red chilli pepper, chopped with a knife
  • 150 gr double cream
  • 1 tin coconut milk (400 ml)
  • 125 ml whole milk
  • 50 gr rice flour
  • 2 tbsp caster sugar
  • peanuts oil for frying

Wash, drain and dry the aubergines, then slice them thin. Fry in hot oil and place over kitchen paper and pat dry in order to eliminate any exceeding oil.

In a saucepan pour the two milks, whisking well with the sugar and flour. Cook over low heat,  always working with your whisk, until as thick and smooth as a béchamel. Cover with cling film, placed directly on the surface so that the cream won’t crack.  Let it reach room temperature, then rest in the fridge for 2 hours.

In another saucepan pour the double cream and bring to a boil over an extremely low heat: be careful not to burn the cream.  Incorporate the chocolate and  mix thoroughly until the ganache is glossy and any chocolate lumps are perfectly melted. Set aside.

Start composing the millefeuille cake: place one slice of aubergine onto a serving dish, scoop some coconut cream over (see above) and repeat until you reach the height you like. At the end pour the ganache, scatter the fresh coconut on top and serve immediately.

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