Saffron-Infused Eggplant Ice Cream with Parsley Crisp
This recipe by Chef Veselin Kalev transforms humble eggplant into a refined dessert. Saffron-poached eggplant rolls are paired with a smooth eggplant ice cream, finished with parsley for a fresh herbal note. The result is a delicate balance of sweet, savory, and aromatic flavors, presented with elegant simplicity.
For the icecream
Separate the yolks and add the sugar.
Beat in a water bath to 83 degrees.
Add the eggplant puree and heated cream.
Place in doses and freeze
| 100 g. | baked eggplant puree |
| 150 g. | sugar |
| 10 | eggs |
| 1 L. | cream |
For the eggplant
Boil the sugar with the water and saffron.
Let it cool and vacuum-pack with the peeled eggplant.
Cook at 80 degrees for 3 hours.
Let it cool and cut into slices.
| 1 | eggplant |
| 200 g. | sugar |
| 100 ml. | water |
| 0.7 g. | saffron |
For the Parsley
Sprinkle the parsley with powdered sugar and place in a dehydrator
Plating
Place three rolls of saffron-poached eggplant in the center of the plate.
Add a quenelle of eggplant ice cream to the side.
Garnish with parsley leaves and small drops of parsley oil around the dish.
