Ingredients
For the aubergine cream
- 2 aubergines
- 10 g Bresc Roasted garlic puree
- 2 g rice vinegar
- 15 g chopped onion, braised
- 20 g olive oil
- salt and pepper to taste
For the bergamot gel
- 25 g lemon juice
- 25 g lime juice
- 60 g bergamot juice
- 50 g sugar syrup
- 2 g Citras
- 1.8 g agar
For the roasted garlic oil
- 30 g Kikuna Cress
- 15 g white wine vinegar
- 1 g Bresc Roasted garlic puree
- 10 g braised onion
- 100 g olive oil