Yield: 1 servings
|8 \N||Red peppers; roasted, peeled and|
|\N \N||; sliced (reserve|
|\N \N||; 1tbsp oil from|
|\N \N||; roasting)|
|1 teaspoon||Soft thyme leaves|
|2 tablespoons||Extra virgin olive oil|
|2 \N||Cloves garlic; finely diced|
|1 tablespoon||Balsamic vinegar|
|2 teaspoons||Unflavoured gelatin|
|8 fluid ounce||Double cream|
|\N \N||Salt and ground black pepper|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.