Ingredients

  • 3 bell pepper, red quartered, seeded
  • 20 grams gelatin
  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • 1 teaspoon chile, jalapeno red, finely chopped
  • 3 cloves garlic finely chopped
  • salt & pepper to taste
  • 290 milliliters milk
  • 4 large egg yolk
  • 150 milliliters double cream
  • 150 milliliters yogurt
  • Red Pepper Salad
  • 4 bell pepper, red roasted
  • 1 clove garlic crushed
  • ½ teaspoon salt
  • 3 tablespoons olive oil, virgin
  • 1 anchovy fillets
  • 1 teaspoon fresh oregano finely chop
  • 3 tablespoons black olives pitted. slivered

Directions

1. Preheat broiler.
2. Roast bell peppers for bavarois and salad until blistered and blackened all over. Place in bowl and cover tightly with cling film.
3. Sponge gelatine in 55 ml water. Lightly oil Charlotte mould or 20cm/9 in cake tin.
4. Sauté onion and chile until softened. Add garlic and cook for 2 minutes. Peel red peppers. Add 3 peppers worth to onion mixture and purée in food processor. Sieve. Season with salt and pepper.
5. Scald milk. Beat egg yolks. Pour milk onto egg yolks. Return mixture to clean pan and heat gently until spoon coating consistency. Strain into red pepper purée.
6. Warm-up gelatine until liquid and clear. Add to purée. Allow to cool and thicken.
7. Whip cream lightly and mix it with the yogurt. Fold the cream mixture into the custard and pour into the prepared mould. Refrigerate until set.
8. Dip the mould quickly into very hot water and turn out onto a serving plate. Serve with the red pepper salad.
9. Red Pepper Salad: After roasting and peeling, cut peppers into strips. Combine garlic with the salt and oil and anchovy. Mash well. Add oregano and toss in the red pepper strips. Mix with the olives.

Notes
Serving Ideas:Original serves 8.


Categories
Salads
Keywords
Salads
MacGourmet downloadRed Pepper Bavarois with Red Pepper Salad. To import, drag image to your MacGourmet recipe box.