Grilled Vegetables in a Light Jelly with Creamy Bonifaz Pepper

45min


Ingredients:

  • 3 ½ gelatine leaves
  • 300 ml vegetable stock, fat-free
  • 1 slice ginger
  • ½ bay leaf
  • 1 garlic clove, sliced
  • 1 pinch mild, ground chilli
  • 1 piece lemon peel
  • 1 thyme branch
  • mill salt and black pepper
  • 2 bis 3 tablespoons mild white wine vinegar
  • 1 level tablespoon sugar
  • 80g courgette
  • 80g aubergine
  • ¼ red pepper
  • 80g small cherry tomatoes
  • 100g Bonifaz Pepper
  • 50 ml heated stock
  • 100g natural joghurt
  • 2 tablespoons freshly chopped basil
  • basil leaves to garnish

Jelly - Step 1
Soak the gelatine in cold water. Bring the vegetable stock and ginger to the boil and remove from the stove. Crush the gelatine leaves and disolve in the warm stock. Add the bayleaf, garlic, chilli, lemon peel and thyme, remove from the stove and leave for 10 minutes. Season the vegetable stock with salt, pepper, vinegar and sugar and drain through a sieve.

Jelly – Step 2
Get the vegetables ready. Slice the courgette in half lengthways and chop into slices. Slice the aubergine into quarters lengthways and chop into slices. Clean and remove the seeds from the peppers, slice into quarters, boil in salt water for several minutes, remove the skin and chop into 1cm pieces. Fry the courgette and aubergine in olive oil, place in a dish, slice the cherry tomatoes in half (leaving a couple for the garnish), add the pepper and season with salt and pepper.

Jelly – Step 3
Place the vegetables in serving bowls or glasses, add the jelly and leave to set in the fridge for at least 2 hours.

Cheesy Cream
Cut the Bonifaz Pepper into small pieces. Heat the vegtable stock and add in the Bonifaz. Mix in the joghurt and basil and stir, add salt to taste, cover and refrigerate. Add the cheesy cream to the set jelly and garnish with basil.

Tip: This light, refreshing dish is perfect for picnics, brunch, summer grill buffets, as a light snack, or as a starter. It also makes an excellent salad. Just use four times the amount of vegetables, prepare as above, and marinade in salt, black pepper, 2-3 tablespoons of balsamic vinegar and 4-5 tablespoons of mild olive oil. Place at the centre of the plate and surround with a layer of cheesy cream, or serve with the cheesy cream as a separate dip. Wine recommendation Goes excellently with a creamy pino gris from the Friaul region in Italy, which harmonises delightfully with the dish's seasoning on the gum.


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