Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.