Red pepper sabayon


Ingredients 6
Servings 4
Time

Ingredients

  • 200
    g
    red sweet peppers
  • 200
    ml
    vegetable stock
  • small sprig thyme
  • 4
    egg yolks
  • 60
    g
    butter, chilled and diced
  • salt and milled black pepper
 

Method

 
Halve peppers lengthways and remove stalk, seeds and white membranes. Coarsely chop peppers, place in a small saucepan with stock and thyme and simmer for 15 minutes. Pour mixture into a blender and whizz for 1 minute. Pass purée through a wire-mesh conical sieve into a small, clean saucepan and leave until almost cold. Whisk in egg yolks. Stand pan in a bain-marie or over a saucepan of simmering water and whisk sabayon to a ribbon consistency. Whisk in butter, a little at a time, season with salt and pepper and serve at once.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.