| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 8 |
|
Red peppers; roasted, peeled and |
|
|
; sliced (reserve |
|
|
; 1tbsp oil from |
|
|
; roasting) |
| 1 |
ts |
Soft thyme leaves |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
|
Cloves garlic; finely diced |
| 1 |
tb |
Balsamic vinegar |
| 2 |
ts |
Unflavoured gelatin |
| 8 |
fl |
Double cream |
|
|
Salt and ground black pepper |
INSTRUCTIONS
In a heated frying pan put the garlic, thyme and 1tbsp of oil from the
peppers. Sweat down then add the sliced peppers, salt and pepper. Pour this
mixture into a liquidizer and blitz for about 5 minutes then decant into a
bowl.
Heat the balsamic vinegar and gelatin in a pan and whisk together. Add a
little of the puree and mix, then transfer this back into the bowl of puree
and fold in. Put a bowl of ice under the puree to chill it down.
Whisk the double cream to form soft peaks. Lightly oil 8 mould dishes. Mix
the cream into the puree, folding in with a spatula. Spoon the mixture into
the moulds and put in the fridge for 3 hours.
Remove when ready and loosen the moulds by dipping the base into hot water.
Turn out on to serving plates. Serve with a green salad.
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