Red sweet pepper crème
Recipe by Tom Lamers, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
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Ingredients
|
200 |
g |
milk |
|
80 |
g |
water |
|
225 |
g |
whipping cream |
|
200 |
g |
grapeseed oil |
|
1 |
|
roasted sweet pepper, from a jar |
|
|
|
white wine vinegar |
|
|
|
salt and pepper |
Preparation method
- Mix all the ingredients, except for the sweet pepper, in the blender into an emulsion.
- When the crème starts to thicken, add the sweet pepper and season to taste with salt and pepper.
Serving suggestions
- As part of an amuse-bouche with several sweet pepper components.
- As a component in a composition with olives, fennel, tuna or leeks.