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Roasted
Red Pepper Sorbet
source: recipe and photograph created by Peggy Bucholz for www.finedinings.com
Recipe Type: sorbet, red pepper, savory
Prep Time: 25 min
Total Time: 25 min
Yield: 3/4 cup
Ingredients:
1/4 pound red bell peppers
shallot, roughly chopped
1/4 cup water
1/4 cup sugar
1 teaspoon dried thyme
1/2 teaspoon salt, or to taste
a few drops Tabasco sauce, or to taste
2 tablespoons fresh lemon juice
small Arugula leaves with stems
Instruction:
Cut peppers vertically into 4 pieces, coat skins with a small amount of vegetable oil. Broil on a foil lined baking sheet skin side
up for 10 minutes or until charred or roasted. Enclose the red pepper completely in the foil
for 10 minutes. Peel and discard the charred skin, seeds and membranes.
In a small saucepan bring water to a boil, whisk in sugar to
dissolve. Add to a mini food processor with the roasted peppers,
shallot, thyme, salt and Tabasco
sauce; puree until smooth. Add lemon juice, pour mixture into a shallow pan or
dish, freeze until firm. Puree again in a processor then freeze again.
Chill serving plates in the freezer so that the sorbet does not melt too fast
when plated up.
When ready to serve make quenelles with
the roasted red pepper sorbet by forming tapered oval shapes using 2
different tablespoons transferring the
mixture from one spoon to the other, until it resembles a tapered carrot shape. Put on a chilled plate, add arugula leaves to resemble tops of a carrots
and serve immediately.
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Wine
recommendation: Pinot Noir; Chianti |
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