Gastronomixs

Red sweet pepper crème

Recipe by Tom Lamers, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Red sweet pepper crème

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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.

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