Mouthfuls of aubergine in tempura with Ibores cheese and mead of honey Villuercas Ibores


  • ½ litre of mineral water
  • 300 gr grated Ibores cheese
  • 5 g agar-agar
  • 4 g powdered soy lecithin
  • 175 gr Ibores cheese without rind
  • 285 g goat's milk
  • 20 g flour 20 ml
  • Gata-Hurdes Oil
  • 100 g water with ice
  • 45 g flour
  • 2 g salt
  • 2 g yeast
  • 2 g yeast
  • 1 tablespoon of Villuercas Ibores honey
  • 2 tablespoons dessert water
  • 2 tablespoons dessert water
  • Salt

Author: Ana Cristina Lahoz


For the foam:  A whey is made with the cheese in a casserole with water and the cheese grated over a low heat for 30 min. It is strained and left to rest 24h in the refrigerator. Strain again. Heat 200 g of the whey in a saucepan, add soya lecithin, agar-agar and mix.
Beat well to emulsify and form the foam and let stand for a minute, carefully collected with a spoon and placed in a non-stick container. Reserve in the freezer for 24 hours.

For the cream cheese: In a small saucepan the oil is added and when it is hot the flour is carefully toasted and the hot milk is added little by little without stopping stirring. Add the cheese, mix and continue stirring until it integrates, then set aside and let it warm. Spread some small ice buckets with oil and fill them with the mixture, protect them with paper film and when they are cold, put them in the freezer for 24 hours.

For eggplant snacks: They are cleaned and laminated in thin slices, placed in a colander with salt and left to rest for an hour and cleaned and dried.
Remove the cream cheese from the freezer and carefully place a portion of the cream in the aubergine and roll it up. Then, pass them through flour and set them aside.

For the tempura: Remove the ice from the water and add the egg yolk, salt and the flour with the yeast and mix lightly.
In a saucepan, heat the oil to about 180º and pass the bites through the tempura and fry them until they get a golden colour. Drain on absorbent paper.

For the mead: Heat honey with water and set aside.
Remove the foam from the freezer and cut it into small square pieces.

Final presentation:  Place snacks on top of each other and sprinkle with mead. At the other end they are painted with a little mead and over it the cheese foam is placed, a few drops of mead are added and it is decorated with thyme flowers.