Say hello to the summer
- 4 red peppers
- 1 litre of cream
- 1 red onion
- 3 bags of gelatine
- Salt and Pepper
1. Cut the peppers, halve and roast on a baking tray for 30 minutes in the oven at 220 degrees and grill level.
2. Then peel in the hot state and cut into smaller pieces and mix with a chopped red onion.
3. Bring the cream with the gelatine to the boil, salt and allow to cool.
4. Then add the hot peppers to the warm pannacotta and mix well. Season with salt and pepper.
5.Then pour into small pudding moulds and cool in the fridge for at least 4 hours.