Verrine all peppery

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Verrine all peppery

Verrine all peppery







Ingredients
Number of people
-
4
+
For the pepper mousse:

3 red peppers

1 spring onion

1 clove of garlic

2 sheets of gelatin

1 sugar

20 cl of liquid fresh cream

1 pinch of salt

1 pinch of Espelette pepper

2 tablespoons olive oil
For the pepper tartar:

2 red peppers

1 clove of garlic

6 tablespoons of olive oil

1 bunch of basil

1 pinch of salt

20 g pine nuts



Preparation 
TOTAL TIME: 3H30
Preparation: 3h30
Step 1
First, put 3 peppers in the oven in grill mode by turning them as soon as the skin turns black.
Step 2
Meanwhile, peel the remaining 2 peppers at the peeler (it is easier when the pepper is already emptied and cut into quarters).
Step 3
Then take the peppers out of the oven and put them in freezer bags until the skin peels off (about 15 minutes).
Step 4
In a saucepan, sauté the garlic and onion in olive oil over medium heat without browning them and then add the peeled pepper to the diced peeler. Simmer over low heat for 5 minutes.
Step 5
Then add the sugar and two tablespoons of water, then let it reduce gently until the liquid disappears, then add salt and Espelette pepper. Cut off the fire.
Step 6
Peel the peppers in the oven and empty them. Add one to the current preparation.
Step 7
Put the two gelatine sheets in cold water and add them to the preparation.
Step 8
Do not hesitate to taste to rectify the seasoning and then put it in the blender until there are no more pieces left and let it cool.
Step 9
Beat the cream until it is firm and gradually and gently add it to the cooled pepper soup.
Step 10
Pour into the bottom of the verrines and leave to set for 1h30 in the refrigerator.
Step 11
Then empty the remaining 2 peppers and dice them into small cubes.
Step 12
For the marinade:
Step 13
Crush the garlic, a few pine nuts, salt and basil in a drizzle of olive oil and then add the rest of the olive oil.
Step 14
Add the pepper marinade and set aside in a cool place for 1h30.
Step 15
Then place the carpaccio on top of the foam in the glasses.
Step 16
Enjoy your meal.
I add my grain of salt

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