Mini Bell Pepper and Robiola Bavarois
Category: Appetizers
Servings: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red bell peppers | 1 kg |
| Whole milk | 120 ml |
| Egg yolks | 36 g |
| Gelatin sheets | 10 g |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
| Fine salt | To taste |
| Robiola cheese | 150 g |
| White pepper | To taste |
Instructions:
Step 1: Begin by preparing the robiola cheese. Grate a little white pepper over the cheese and mix it thoroughly. Set aside.
Step 2: Take a silicone mold and fill it with 10 half-sphere cavities. Place the mold in the freezer to set while you prepare the other components.
Step 3: Wash and dry the red bell peppers. Lay them on a baking tray lined with parchment paper and roast them in the oven until the skin becomes charred and blistered. Once roasted, remove them from the oven and let them cool slightly.
Step 4: Peel the skins off the bell peppers. Transfer the peeled peppers into a blender or food processor (a regular blender works better than an immersion one) and blend until smooth. Set the pepper puree aside in a separate bowl.
Step 5: Now, prepare the English cream base: in a heatproof bowl set over a pot of simmering water (double boiler), pour 100 ml of milk and add the egg yolks. Heat the mixture over medium heat, stirring continuously. Using a thermometer, check the temperature; the cream should reach between 82°C and 85°C (180°F to 185°F). If you don’t have a thermometer, you can test the consistency by running a finger along the back of a spoon – if the two edges remain separate, the cream is ready.
Step 6: Once the cream is ready, immediately stop the cooking process by placing the bowl in a larger bowl of ice and water. Stir for 3-4 minutes to cool it down.
Step 7: Add the prepared pepper puree to the cream mixture, stirring gently to combine.
Step 8: In a small saucepan, warm the remaining 20 ml of milk without letting it boil. Remove from heat and add the gelatin sheets to the milk, stirring until fully dissolved. If necessary, reheat the milk slightly to ensure the gelatin dissolves completely.
Step 9: Incorporate the gelatin mixture into the pepper-cream mixture. Season the mixture with salt, black pepper, and extra virgin olive oil to taste. Stir everything until smooth.
Step 10: Carefully fill the bottom of 5 molds (approximately 120 ml each) with the prepared mixture. Make sure not to fill them to the top yet.
Step 11: Once the half-spheres from the freezer are firm, remove them and pair them two by two, pressing gently to form 5 full spheres.
Step 12: Insert the formed spheres into the molds on top of the creamy pepper mixture. Cover them with the remaining pepper cream and refrigerate for at least 5 hours to allow the bavarois to set.
Step 13: After 5 hours, immerse the bottoms of the molds in hot water for no more than one second to help release the bavarois. Carefully remove them from the molds.
Step 14: Garnish each mini bavarois with a few fresh basil leaves and serve. Your Mini Bell Pepper and Robiola Bavarois are now ready to delight your guests!
Tip: These creamy, delicate bites can be served as an elegant appetizer for your next dinner party or special occasion. The combination of the sweet pepper and rich robiola creates a sophisticated balance that will impress everyone. Enjoy!
