Creme de poivron-soja aux noisettes et sésame



  • 3 red peppers
  • 200 ml soy milk
  • 2 tbsp. at s. soy sauce
  • 1 C. c. agar agar
  • Roasted sesame seeds
  • coarse salt
  • A handful of hazelnuts

Cook the peppers under the broiler, turning them regularly.
until the skin is black. Put them in a plastic bag and leave them
chill.
Peel the peppers, add the hazelnuts and mix them with the soy sauce.
Dilute the agar-agar in the milk. Heat and bring to a boil for about 30
of seconds.
Pour the liquid over the peppers and blend again.
Fill twelve small verrines, let cool before refrigerating.
Add a pinch of toasted sesame and coarse salt before serving.


 

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