Ingredientsserves 10 Personen
|500 ml||full-fat cream|
|125 g||«Der edle Maxx 365», finely grated|
|0.5 dl||white wine|
|1 piece||sprig of rosemary|
|1 piece||sprig of thyme|
|1 piece||clove of crushed garlic|
|salt, pepper, Piment d’Espelette, olive oil|
|1 piece||red pepper, cut into small cubes|
|1 piece||zucchini, cut into small cubes|
|1 piece||eggplant, cut into small cubes|
|0.5 bundle||basil, finely sliced|
|0.5 bundle||flat-leaf parsley, finely sliced|
|salt, pepper, balsamic vinegar|
|2 tbsp||olive oil|
Heat the cream with rosemary, thyme, and garlic, reducing it by half.
Add the white wine and mix in the grated cheese using a hand blender.
Season with lemon juice, salt, and pepper and pass through a fine sieve.
Next, pour the mixture into a Kisag whipper and keep warm in a bain marie/oven at 70°C.
Heat the olive oil in a frying pan, add the peppers, zucchini, and eggplant, and fry over a high heat. Add the tomato sauce, basil, and parsley and allow to simmer for around five minutes.
Season to taste.
Place the ratatouille in a deep dish or glass.
Add the espuma and garnish with a little Piment d’Espelette and olive oil.
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