ingredients

The Pana Cotta
25 cl of Light Cream of Normandy UHT Elle & Vire
4 red peppers
1 yellow pepper
1 clove of garlic
3 sheets of gelatin
1 tablespoon of olive oil
Salt pepper

The crumble
40 g of Elle & Vire's "tender butter"
25 g grated Parmesan cheese
25 g flour
25 g of almond powder
A few sprigs of chopped parsley and chives or basil
Salt pepper

Steps

Peppers and crumble panacotta

The Pana Cotta

Place the gelatin sheets in a bowl of very cold water.

Wash and dry the peppers.

Cut the peppers in half, remove the seeds and the peduncle. Arrange in a baking dish, skin up. Place them under the oven grill until the skin browns.

Remove from the oven and let cool in a closed container and peel the skin peppers. Then cut the peppers into pieces and place them in a hollow container. Salt and pepper. Add the olive oil.

Peel the clove of garlic, remove the germ and blanch it in boiling water for 3 minutes. Heat UHT Normandy Light Cream Elle & Vire gently with the garlic clove.

Off the heat, add the drained gelatin leaves and stir until dissolved.

Pour the cream and the clove of garlic on the peppers then mix 3 mn to obtain a velvety.

Spread this velouté in the verrines.

Cool and place in a cool place.

The crumble

Preheat oven to 240 ° C (th 8).

Cut "Elle & Vire tender butter" into pieces and mix with parmesan cheese. Add flour, almond powder, herbs, salt and pepper. Continue to mix with your fingertips to obtain a sandy paste.

Place the crumble dough on a baking sheet. Bake 10 to 15 minutes.

When serving, sprinkle with Pana Cotta crumble dough.