Vegetable Chips with Coffee Foam and Black Garlic

Peel the garlic cloves and chop them finely, or you can crush them to obtain a black garlic paste (it's up to you).

In a bowl, place the black garlic and add 50 cl of cold coffee. Stir well and gradually add the cream (while continuing to stir the mixture).

We put the mixture into the siphon, close it, and insert one or two cartridges. We let it rest for 2 hours in the refrigerator.

Meanwhile, we slice the eggplant as thinly as possible with the skin on and coat it with cornstarch, sprinkling off the excess and fry it in plenty of hot oil, never smoking (160 ºC).

We leave them in the oil until they are crispy and start to brown around the edges. We remove them from the oil, drain them on paper towels, and set them aside.

We repeat the process with the cooked and peeled beetroot and also with the peeled cassava.

We prepare the coffee and black garlic foam: We take the siphon out of the refrigerator, very cold and place it upside down on a dessert glass or on a bowl, lightly pressing the nozzle lever, until the container is filled (to our liking).

FINISHED DISH:

In a container that we find pleasant, we place a base of baking paper and inside, we place our vegetable chips, season to taste and serve accompanied by a cocktail glass with coffee and black garlic foam.