Red pepper
cream
ingredients :
- 1000 g Sicoly® unsweetened red bell pepper purée
- 60 g Lobster bisque
- 650 g Whipped cream
- 22 g Gelatine
- PM Pepper
process :
Heat the lobster bisque and half the SICOLY® red pepper puree to 80°C. After soaking the gelatin in cold water, add to the puree mixture. Leave to cook for around 10 minutes. Cool the mixture by adding the remaining puree. Season with salt and pepper and add the whipped cream. Pour into the verrine.
Guacamole
ingredients :
- 1000 g Ripe avocado
- 10 g Salt
- 90 g Sicoly® lemon juice 100 %
- 15 g Basil
- PM Pepper
process :
Crush the avocadoes with the lemon juice SICOLY® using a mortar and pestle and then add the spices. Using a piping bag, pipe over the pepper cream in the verrine.
Sauce
ingredients :
- 350 g Double cream
- 10 g Salt
- 250 g Oil
- 50 g Meaux mustard
- PM Pepper
process :
Mix all the sauce ingredients together in a bowl and spoon into the verrine or serve on the side as an accompaniment.