Eggplant Candy of Tulum restaurant

For the baby eggplant

1. Mix 4 L water and lime in a deep bowl and refrigerate for 24 hours. The lime will sink and the clear water on the surface will be used.
2. Cut the baby eggplants in half.
3. Carefully scoop clear lime water over the eggplants and soak in the fridge for another 24 hours.
4. The next day, remove the eggplants from the fridge then sieve and wash under cold running water for 10 minutes.
5. Place the eggplant in a large pot with sugar, 3 L water and spices and cook for 2 hours on medium heat.
6. Add the lemon juice and cook for 5 more minutes.
7. Remove from heat and leave to cool.

For the mulberry molasses ice cream

1. Heat the milk and cream in a saucepan to 85°C.
2. Add milk powder, molasses and glucose, then simmer on medium heat for 5 minutes until the glucose dissolves.
3. Add xanthan gum and stabilser and whisk for 5 minutes on medium heat.
4. Pour the mixture into a blender and blitz. Sieve into a Pacojet container and freeze.
5. Remove from freezer and attach container to Pacojet and turn on. Once done, put into freezer for 1½  hours before use (this extra 1½ hours ensures the perfect consistency).

For the spiced milk

1. On medium heat in a deep saucepan, combine the ingredients and simmer for 30 minutes so that the spices are infused.
2. Remove from heat and leave the spices in the milk until the mixture reaches room temperature.
3. Sieve and keep at room temperature to serve.

For the spiced milk granita

1. Heat the milk, honey and spices to 85°C on medium heat for 30 minutes.
2. Add the xanthan gum and stabiliser and whisk until the powders are dissolved.
3. Sieve into a Pacojet container and freeze.
4. Remove from freezer and attach container to Pacojet and turn on. Once done, put into freezer for 1½ hours before use (this extra 1½ hours ensures the perfect consistency).