John Myers
Ingredients for 4 servings:
- 2 m.-large eggplant(s)
- 100 ml water
- 100 g sugar
- 2 tbsp powdered sugar for dusting
- Basil leaves for decoration
- 500 ml water
- 125 g sugar
- 1 bunch of basil
- 100 g low-fat curd cheese
- 500 ml crème fraîche
- 3 star anise
- 100 ml balsamic vinegar, dark
- 1 tsp sugar
- 1 tsp olive oil
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours; Total time approx. 7 hours
Cut the eggplants into very thin slices. This is best done with a mandoline. Bring the water and sugar to a boil and briefly dip the eggplant slices in the syrup. Drain and dry in the oven at 100°C for about 1.5 hours, turning them regularly so the slices don’t stick. Allow to cool and, if not used immediately, store in an airtight container. For the sorbet, bring the sugar and water to a boil and let it cool. Add the basil leaves and low-fat quark and puree with a hand blender until finely ground. Strain through a sieve and freeze in an ice cream maker. For the anise cream, roughly crush the aniseed in a mortar and pestle. Simmer 350 ml of the crème fraîche with the anise for 20 minutes over low heat until the liquid has thickened. Strain through a sieve and chill. Then stir in the remaining crème fraîche and chill until ready. For the sauce, heat the balsamic vinegar with the sugar and reduce by a quarter. Add the olive oil and let cool. To serve, first pour thin threads of the balsamic reduction decoratively onto the plates, then place two dollops of anise cream on each plate, followed by an eggplant chip. Continue alternating the anise cream and eggplant until all is used up. Place a dollop of basil sorbet next to each plate. Dust with powdered sugar and decorate with basil leaves.
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