Gastronomixs

Sweet pepper marshmallow

Sweet pepper marshmallow

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Ingredients

200

g

sweet pepper coulis

200

g

vegetable stock

60

g

invert sugar

50

g

powdered egg whites

0.2

g

xanthan gum

30

leaves

gelatine, 2g each (total 60g)

Preparation method

  • Combine the sweet pepper coulis, stock and invert sugar, and thicken with xanthan gum.
  • Add the powdered egg whites and transfer to a planet mixer.
  • Soak the gelatine in cold water and heat in a pan with the absorbed water (that is, do not squeeze out) over low heat.
  • Add the gelatine to the other mixture, stirring constantly, and mix well.
  • When the gelatine is thoroughly mixed with the fluffy paprika mixture, transfer immediately to a bowl or suitable container.

Serving suggestions

  • As a component in an amuse-bouche, e.g. with a gel of sweet pepper and marinated artichoke.
  • As a component in a composition with tomato, fennel, aubergine or sea bass.

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