Culinary Art Studio Karinary Art 2022.July
Ingredients
| Red bell pepper | 1-2 (300g) |
| Water | 50ml |
| Chicken consommé | 5g |
| Powdered gelatin | 5g ... Soak in 1.5 tbsp of water and dissolve in lukewarm water |
| Heavy cream | 80ml |
| Scallops (for sashimi) | As needed ... Thinly slice, lightly salt (5 minutes), pat dry, and coat with olive oil |
| Olive oil | As needed |
| Italian parsley | As desired |
Instructions
- Grill or bake the bell peppers until the entire surface is charred. Transfer to a bowl, cover with plastic wrap, and steam for 5 minutes. Carefully remove the charred skin (yielding about 150g).
- In a small saucepan, combine the peeled bell peppers, water, and consommé, and cook until softened.
- Puree the mixture in a food processor. (Straining it will improve the texture.)
- Mix the pureed mixture with the gelatin, previously soaked and dissolved in water.
- Whip the heavy cream to soft peaks and combine with the gelatin mixture.
- Shape the mousse into quenelle shapes, plate, and serve with marinated scallops and Italian parsley as garnish.