Ingredients
serves 10 Personen| Espuma | |
|---|---|
| 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 |
| 0.5 piece | lemon |
| salt, pepper, Piment d’Espelette, olive oil | |
| Ratatouille | |
|---|---|
| 1 piece | red pepper, cut into small cubes |
| 1 piece | zucchini, cut into small cubes |
| 1 piece | eggplant, cut into small cubes |
| 2 tbsp | passata |
| 0.5 bundle | basil, finely sliced |
| 0.5 bundle | flat-leaf parsley, finely sliced |
| salt, pepper, balsamic vinegar | |
| 2 tbsp | olive oil |
Preparation
-
Espuma
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.
-
Ratatouille
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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