Cold Aubergine Jelly Soup

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Aubergine		1
Ichiban dashi*		600ml
Light soy sauce		1 tsp
Sugar		1/2 tsp
Salt		1/2 tsp
Gelatine sheets		10g
Garnish:
Cooked prawns		4
Ginger (grated)		as required
Peas (sugar snap or mangetout)		as required
Thyme		as required

Method

Cook

20min

Put the aubergines on a lined oven tray and roast at 180C for 45 minutes until the skin becomes black.

Allow to cool then peel the aubergines. Chop to bitesize pieces.

Put the dashi in a deep pan and add the soy sauce, sugar and salt. Bring to the boil then allow to cool.

Put the gelatine sheet in cold water for 5 minutes, then drain and add to Step 3 to dissolve.

Put the aubergines in a serving dish and pour over the dashi. Put in the fridge. As it begins to set, insert the prawns.

Garnish with the peas, ginger and thyme when it's a firm soup.

Tips & Note

The star of this recipe is the roasted aubergine but a good Ichiban dashi is essential.
*Ichiban dashi is the first liquid that comes out from bonito flakes and kombu seaweed in hot water poured through a muslin cloth.
It takes around 3 hours for the gelatine to set, so you could make this one day before.
On hot days, the gelatine will be soft quite quickly so keep in the fridge until ready to serve.

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