Red sweet pepper crème

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.